Baked Potato Soup on a rainy Saturday

I know we all know that feeling of wanting to curl up on the couch with a book or a movie on a rainy day (My favorite). Especially after feeling these fall vibes these past few days, this rainy day came at a perfect time. All day I couldn’t help but think about how nice it would be to enjoy a homemade soup for dinner. I thought about making vegetable and then I remembered how delicious baked potato was.

I love a good baked potato soup topped with cheese and bacon. The flavors are amazing and it just hits the spot. I decided I would use the same recipe I have used in the past with a few tweaks. I originally found this recipe a few months ago after having some in a restaurant. I enjoyed it so much that I knew I had to try making it whole30. I got the recipe off of perchancetocook and I love it.



First I made our bacon. I decided I wanted to use four strips in the soup and four strips on top so I cooked 8 slices. I used a dutch oven to cook the bacon purely so I could reuse the same pan and fat for my onions and potatoes.

Then I made sure my potatoes were washed, peeled, and cubed (all nine of them). I chopped & minced a vidalia onion and 4 cloves of garlic.




I cooked the minced onion & minced garlic in the bacon fat over medium heat for about four minutes until it was very fragrant 😋 Love the smell of onions cooking.


Then I added the cubed potatoes for another four minutes, mixing them well. Add your bacon, for me it was four slices chopped.


I mixed well making sure the onions, garlic, and bacon were mixed throughout. Then I added 4 1/2 cups of Bone broth. The recipe only called for four cups however I needed just a little bit more to ensure that the potatoes were all covered. Bring the mixture to a boil and then reduce to low and simmer for about 15 minutes. I started to check the potatoes 12 minutes in to make sure they weren’t getting overcooked.

While this was simmering I started on our tapioca, coconut flour mixture.

I heated 2 TBLS of olive oil over medium heat. Then I added 1 TBLS of tapioca flour and 1 TBLS of coconut flour. I was generous with my TBLS measurements.



Clumps started to form almost immediately so I kept stirring. After a minute or two I added my 1/2 a cup of coconut cream and 1 cup of coconut milk. I substituted coconut milk for the almond milk because we didn’t have any.



Once the mixture thickened I added it to our potatoes and stirred. Adding salt and pepper. Since we like our soup clumpy we didn’t puree any of it. We took a hand blender and blended some of it making sure we left chunks.

Then add your cheese if having any (we did not), and your bacon. Enjoy! This soup is a perfect home cooked meal that just hits the spot. I love how much comes from this recipe as well, lots of leftovers! Happy Cooking!!

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Just a gal learning her way through the kitchen. Whole 30 inspired.

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