Whole30 Approved Potato Soup

It’s been a wonderful, rainy, slow Saturday at our house. I threw together this potato soup and let it cook in the crockpot all day while I got to watch Home Alone 2 with my kids and enjoy extra snuggles on the couch while the rain fell. 😍

I’m a week out from my next marathon and will be upping my carbs this week. So get ready for lots of potato dishes! My stomach doesn’t tolerate pasta very well. And while I love pizza, I’m not sure it’s a smart choice either. So you’ll get a glimpse of how I carbload this week- whole30(ish) style.

I hope you guys enjoy this recipe! {My family sure did!} If you make it and post a photo to Instagram tag me! Tag me in your actual photo and use the hashtag #EmilyEatsRealFoodRecipe. I love seeing the creations you come up with from my recipes.


Whole30 Approved Potato Soup
  • 7-8 Cups of Peeled and Cubbed Russet Potatoes
  • 8 Cups of Broth {I used a mixture of beef broth and bone broth that I had on hand.}
  • 1 Medium Yellow Onion, Chopped
  • 4 Cloves of Garlic, Minced
  • 1 Rounded Tablespoon of House Seasoning {more or less if you'd prefer}
  • 1 Can of Coconut Cream {I use Thai Kitchen}
  • Cooked, Crumbled Bacon
  • Sliced Green Onion
  • Red Pepper Flakes
  1. Add chopped potatoes, broth, seasoning, onion and garlic to stockpot or crockpot.
  2. If using a crockpot cook on low for 8 hours or on high for 4 hours. If using a stockpot on a stovetop, bring soup to a boil and then reduce heat and simmer on medium until potatoes are soft.
  3. Once potatoes are cooked add the can of coconut cream and use an immersion blender to blend coconut cream into soup. Blend to desired consistency. I left some chunks in mine.
  4. Top each bowl with bacon and green onions.
  5. Enjoy!!




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