Loaded Baked Potato Soup (Grain-Free)

Loaded baked potato soup is perfect for a winter day. It’s wholesome, creamy, butter, and will warm you up from the inside out.

Loaded Baked Potato Soup (Grain-Free)

I particularly like making it with turkey broth a few days after Thanksgiving. Both adults and kids will devour this soup!

Serves 6

Loaded Baked Potato Soup

15 minPrep Time

40 minCook Time

55 minTotal Time

Save Recipe
Print Recipe

My Recipes
My Lists
My Calendar


    For the soup:
  • 2 cups celery chopped
  • 2 cups carrots, chopped
  • 2 cups onion, chopped
  • ½ cup unsalted butter or ghee, divided in half
  • 8 cups chicken stock, preferably homemade
  • 4 cups Yukon potatoes, cut into 1 ½”-pieces
  • 1 cup raw cream (you can substitute with 1/2 cup cashew milk if needed)
  • 1 t. Celtic sea salt
  • 1/4 cup arrowroot flour
  • Toppings:
  • ¼ cup sour cream, creme fraiche or greek yogurt
  • ½ cup raw cheddar cheese, grated
  • 3 green onions, chopped
  • Freshly ground black pepper


  1. Melt 4 tablespoons butter in Dutch over medium heat. Stir in celery, carrots, onions. Cover pot and reduce heat to low. Let vegetables cook for 30 minutes. Remove the lid. Add potatoes and chicken stock and simmer 30 minutes until tender. Stir in cream and sea salt.
  2. In a small saucepan melt remaining 4 Tbs. butter and add 1/2 cup of flour or 1/4 cup arrowroot (whisking while incorporating to avoid clumping). Let the butter and flour mixture cook for a couple of minutes while constantly stirring. Stir the flour mixture into the vegetables and broth. Blend soup until creamy using a hand immersion blender or you can blend the soup in a blender in small batches. Adjust sea salt to taste. Garnish with cheese and sour cream, green onions and pepper.



445.02 cal


3.24 g


89.2 g


17.27 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


Copyright 2016 Deliciously Organic

Photo Credit: Helene Dujardin

Leave a Comment