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Hi there gals and pals!

This whole Keith can't have "xyz", cooking with more nutrient dense food thing is sure helping me come up with some good recipes.

Today we are talking LOADED BAKED POTATO SOUP.

& oh boy is it delightful, especially when you double down on the bacon topping. 😁🥓

I love potatoes. In all forms really.

They are such a great vessel for delicious eats. & pairs well with salt. I love salt!

Growing up, I LIVED for Benneigan's Loaded Baked Potato Soup. Ever heard of that restaurant? (If so, let me know in the comments below.)

Oh man. That stuff was phenomenal.

I've made a few versions throuhgout the years but none of them really did the trick until this recipe.


This is a mostly diary free version (i did use real butter) but will give alternatives.



Download PDF • 1.17MB


  • 2 tablespoons evoo

  • 1 onion, diced

  • 3# russet or yukon gold potatos

  • 2 tablespoons butter, miyokos creamery is my favorite dairy free if going that route

  • 3 cloves garlic, chopped

  • salt and pepper to taste

  • 4 cups chicken bone broth

  • 1 1/2 cups almond milk (or sub cows dairy)

  • 3 tablespoons arrowroot starch

  • 1/2 cup culina plain and simple yogurt (or greek yogurt/or cream cheese)

  • 1/4 cup vital proteins collagen, optional

optional toppings

  • bacon

  • chives

  • cheese

  • culina yogurt/sour cream


  1. In a large frying pan, fry bacon until nice and crispy. Set aside and allow to cool before crumbling/chopping.

  2. In a large dutch oven, add evoo and onion. Saute for 5-7 minutes until onions have some color.

  3. Add butter, garlic, salt and pepper. Saute for 60 seconds. Add potatoes and broth. Stir to combine, cover and bring to a boil.

  4. Once boiling, reduce to a simmer and cook for ~15 minutes until potatoes are fork tender.

  5. Add the arrowroot powder to the milk and whisk to combine. Add the combined arrowroot and milk to the dutch oven along with the yogurt and optoinal collagen.

  6. Blend with an immersion blender to thicken, leaving some potato chunks (or add 1/3 of the soup to a blender, blend and add back into the pot.)

  7. Let simmer for 10 minutes to further thicken. Serve, top and enjoy!


  • Kite Hill plain cream cheese would also be a good dairy free optoin in place of the yogurt.

  • Pro tip : adding collagen to soups is a great way to beef up the protien content. & you can't taste it. I love the unflavored Vital Proteins collagen.

  • You can easily sub dairy/dairy-free components in equal measurements for this recipe. You do you!

Hope you all are having a happy day!

As always, feel free to reach out whenever.

Like, comment and share this post.

It really helps me out more than you know.

Thanks for being here. 🫶🏼


Kirsten ☀️

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