Dairy Free Creamy Loaded Potato Soup

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American


  • 4 slices uncured Bacon
  • 5 tbsp palm shortening
  • 1/4 cup cassava flour
  • 1 Tbsp tapioca starch
  • 3 cups almond milk
  • 1 can coconut milk
  • 1 cup chicken bone broth
  • 3 organic butterball potatoes diced
  • 4 oz dairy free cream cheese kite hill
  • 1 tsp Himalayan pink salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic salt
  • 1 cup nut cheese
  • 2 green onions chopped


  • Add bacon to a large skillet and cook over medium heat until brown and crispy, turning every few minutes; transfer to paper towel lined plate and set aside.
  • Melt palm shortening in a large stockpot or Dutch oven over medium heat.
  • Whisk in cassava flour and tapioca starch until lightly browned, about 1-2 minutes.
  • Gradually whisk in almond milk, coconut milk and bone broth, whisking constantly, until slightly thickened, about 1-2 minutes.
  • Stir in potatoes.
  • Bring mixture to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cream cheese, salt, pepper, garlic salt, to taste.
  • Use an immersion blender to cream the soup leaving some chunky bits of potatoes if desired.
  • If the soup is too thick, add more milk as needed until desired consistency is reached.
  • Garnish with green onion, cheese and bacon, along with parsley.
  • Freeze or store leftovers in the fridge.
  • Enjoy!
Keyword dairy free, healthy dinner, potato soup, soup

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