Hearty Dairy-Free Loaded Baked Potato Soup From Scratch!
How to Make the Perfect Loaded Baked Potato Soup With Leftover Baked Potatoes!
Don’t you just love baked potato soup? It’s one of those proper comfort meals that instantly makes a cold or rainy day feel a little bit better. And here in the PNW, we definitely get our fair share of those cozy, stay-inside kind of days!
This recipe actually came together in the most real-life way possible.
My sweet Mom was visiting with my Dad during one of my husband’s deployments recently, and like most busy weeks, I had a few leftover baked potatoes sitting in the fridge that needed using up. Nothing fancy. Just trying not to waste food and make something filling for the family.
And that is exactly how this hearty, simple soup came to life.
Now, like most meals in our home, this one has to work for everyone at the table. One of my three boys has a life-threatening dairy allergy, so dairy-free cooking is just part of our everyday life.
Not as an afterthought. Not as a substitute. Just the way we cook so everyone can sit down and enjoy the same meal together.
And honestly, this soup proves you don’t need dairy to get that rich, creamy, comforting texture everyone loves.
It is thick. It is hearty. It is packed with flavor from the bacon, potatoes, and simple pantry ingredients. And it still gives you that “loaded baked potato” feel without anyone being left out.
As a military family in the middle of deployments and long stretches of solo parenting, meals like this matter. They are filling, affordable, and made from things we already have on hand. And as we continue working through our debt free journey, every meal made from scratch helps stretch our grocery budget that bit further.
So instead of letting those leftover baked potatoes go to waste, we turned them into something the whole family now asks for again and again.
So roll up your sleeves and jump into the kitchen with me. This is one of those simple, no-fuss recipes that delivers big comfort with very little stress!
Equipment
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- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Immersion blender
Ingredients
(Serves 4 Large Bowls)
- 5 slices bacon, chopped
- 3 to 4 large leftover baked potatoes, cut into 1 inch chunks
- 1/2 large white onion, finely chopped
- 2 celery sticks, finely chopped
- 4 tbsp plant-based butter
- 2 tbsp all-purpose flour
- 4 cups chicken stock
- 1 cup dairy-free heavy cream
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp nutritional yeast
- Dried parsley for garnish (optional)
- Dairy-free shredded cheddar (optional)
Step-by-Step Instructions
Step 1: Cook the bacon
Add the chopped bacon to a large pot over medium heat and cook until crispy.
Remove with a slotted spoon and set aside, leaving the bacon fat in the pot for flavor.
Step 2: Cook the vegetables
Add the chopped onion, celery, and plant-based butter to the pot.
Cook for 5 to 7 minutes until softened and translucent.
Step 3: Make the base
Sprinkle in the flour and stir constantly for 1 to 2 minutes.
This step helps create a thicker, more comforting soup texture.
Step 4: Add liquids and build flavor
Pour in the chicken stock and dairy-free cream.
Bring to a gentle boil, then add the chopped potatoes, cooked bacon, paprika, salt, pepper, and nutritional yeast.
Reduce heat and simmer for 20 minutes.
Step 5: Blend to a chunky texture
Use an immersion blender to partially blend the soup.
You want to break down some of the potatoes to thicken the soup, while still leaving plenty of chunks for that hearty, loaded texture.
Step 6: Garnish and serve
Serve hot and top with dried parsley and dairy-free shredded cheese if using.
Notes and Troubleshooting
Notes
- Leftover baked potatoes work best because they hold their shape and flavor
- Nutritional yeast adds a subtle cheesy depth without dairy
- The soup thickens more as it sits
Troubleshooting
- Soup too thick? Add a splash of stock
- Too thin? Simmer longer or blend slightly more
- Not flavorful enough? Add a pinch more salt or paprika
- Too salty? Add a splash of dairy-free cream
Storage
- Store in the fridge for up to 3 days
- Reheat gently on the stovetop or microwave
- Freezing is not recommended due to the dairy-free cream texture
Serving Ideas
- Serve with crusty sourdough bread
- Pair with a simple side salad
- Top with extra bacon or green onions
- Perfect for cozy family dinners
Why You’ll Love This Recipe!
- Dairy-free but still rich and creamy
- Perfect for using leftover baked potatoes
- Budget-friendly and filling
- Simple ingredients you already have
- Family-friendly and allergy-friendly
FAQ
Can I make this vegetarian?
Yes, skip the bacon and use vegetable stock.
Do I have to use leftover baked potatoes?
They work best, but you can use freshly cooked potatoes if needed.
Can I make it thicker?
Yes, blend a bit more or simmer longer.
What dairy-free cream works best?
Country Crock or similar plant-based creams work really well here.
Hearty Dairy-Free Loaded Baked Potato Soup From Scratch!
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- knife
- cutting board
- Measuring cups and spoons
- Immersion blender
Ingredients
- 5 slices bacon chopped
- 3-4 large leftover baked potatoes cut into 1 inch chunks
- 1/2 large white onion finely chopped
- 2 celery sticks finely chopped
- 4 tbsp plant-based butter
- 2 tbsp all-purpose flour
- 4 cups chicken stock
- 1 cup dairy-free heavy cream
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp nutritional yeast
- Dried parsley for garnish optional
- Dairy-free shredded cheddar optional
Instructions
- Add the chopped bacon to a large pot over medium heat.Cook until crispy, then remove with a slotted spoon and set aside, leaving the fat in the pot.
- Add the chopped onion, celery, and plant-based butter to the pot.Cook for 5 to 7 minutes until softened and translucent.
- Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
- Pour in the chicken stock and dairy-free cream.Bring to a gentle boil, stirring as it heats.
- Add the chopped baked potatoes, cooked bacon, paprika, salt, pepper, and nutritional yeast.Reduce heat and simmer for 20 minutes to allow flavors to develop.
- Use an immersion blender to partially blend the soup.Blend just enough to thicken while still leaving chunks of potato for texture.
- Taste and adjust seasoning if needed.Serve hot with optional dried parsley and dairy-free shredded cheese.
Notes
- Leftover baked potatoes work best because they hold their shape and flavor
- Nutritional yeast adds a subtle cheesy depth without dairy
- The soup thickens more as it sits
Storage
- Store in the fridge for up to 3 days
- Reheat gently on the stovetop or microwave
- Freezing is not recommended due to the dairy-free cream texture
Related Recipes:
- Check out our entire collection of family-friendly Dairy-Free Recipes!
- Get all our cosy Soup Recipes!
The Takeaway
This dairy-free loaded baked potato soup is thick, hearty, and full of real flavor using simple ingredients you already have at home.
It is the perfect way to turn leftover baked potatoes into a comforting, family-friendly meal that everyone can enjoy together!
What To Try Next?!
Share & Rate This Recipe!
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Seriously the best soup I have ever had you cannot tell it’s dairy-free! Thank you for sharing Julie!
Glad you enjoyed this Mona!