As a kid, potatoes were always my favorite—baked, roasted, mashed—there’s no wrong way to enjoy them. But loaded baked potatoes held a special place in my heart: a buttery potato base with plenty of toppings is pure comfort food. For my recent cozy seasonal soup series on Instagram, I decided to turn that classic into a nourishing, lactose-free soup. Enter: Loaded Baked Potato Soup.
SUPERFOOD SOUP
Soup season is in full swing and I finally feel like I’ve nailed a velvety baked potato soup that’s both lactose-free and full of flavor. The texture is creamy without relying on heavy dairy and the taste had my husband and me speechless after the first spoonful. This version balances comfort and nutrition, and I think it will become a favorite in your kitchen too.
Potatoes bring vitamins like C and B6 and are a good source of potassium. They also contain resistant starch, which can help with blood sugar balance. In this soup I use bone broth as the base, adding collagen-rich protein that supports skin, hair, nails and joints. Blending some of the potatoes into the broth creates a naturally creamy texture; the trick is to blend only about half so the remaining cubes keep a satisfying, chunky bite.
One simple trick I use to boost protein without affecting flavor is collagen peptides. Unflavored collagen dissolves easily into warm soups and won’t change the taste, while adding extra protein and potential benefits for hair, nails and joints. It’s an easy addition if you want a little extra nutrition.
TOP IT OFF
No loaded potato experience is complete without toppings. Crispy bacon adds texture and savory depth, while chives lend freshness. I like a dollop of dairy-free sour cream and a bit of shredded goat cheese for tang—together they recreate the feel of a loaded potato. Finish with black pepper and a pinch of red pepper flakes for a subtle kick.
This soup is cozy, comforting and surprisingly addictive—perfect for chilly nights and easy to customize to your taste.
INGREDIENTS YOU’LL NEED:
- 1 white onion, diced
- Avocado oil
- 3 lbs russet or yellow potatoes, washed and cubed
- Ghee
- 4 cups chicken bone broth
- 2 cups milk (I used unsweetened almond milk)
- 1 tbsp minced garlic
- 3 tbsp arrowroot starch
- 1/2 cup sour cream (dairy-free option suggested)
- 1 tsp sea salt
- Ground pepper, to taste
- Optional: 1/4 cup unflavored collagen peptides
Toppings:
- 4–6 slices pasture-raised bacon, crisped
- Chives, chopped
- Sour cream or dairy-free alternative
- Shredded cheese (goat cheese or your preference)
- Ground pepper
- Red chili flakes
HOW TO MAKE LOADED BAKED POTATO SOUP
Heat 2 tbsp avocado oil in a large pot over medium-high heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic, then add 3 tbsp ghee and sauté for another 2 minutes. Add the washed, cubed potatoes and 4 cups of chicken bone broth. Cover and bring to a gentle boil, cooking for 10–12 minutes or until the potatoes are fork tender, then reduce the heat.
Whisk the 2 cups of milk together with the arrowroot starch to create a smooth slurry, then stir it into the pot. Mix in the sour cream, sea salt, ground pepper and collagen peptides if using. Use an immersion blender to puree about half of the potatoes into the broth, leaving the other half in cubes for texture.
Ladle into bowls and top with shredded cheese, chopped chives, crispy bacon, a dollop of sour cream, freshly ground pepper and a sprinkle of red chili flakes. Serve warm and enjoy.
RECIPE SUBSTITUTIONS & NOTES
This recipe was designed to be lactose-free using ghee, dairy-free sour cream, almond milk and goat cheese as alternatives. If you don’t have dairy restrictions, you can swap in butter, regular sour cream, cow’s milk and cheddar cheese as desired. If you add collagen, choose an unflavored powder so it won’t alter the soup’s taste.
Bone broth can be store-bought or homemade. For homemade, simmer marrow-rich bones (chicken, beef or turkey) for several hours to extract flavor and nutrients. Store-bought organic bone broths work well for convenience.
WHAT TYPE OF POTATO IS BEST?
Russet or yellow (all-purpose baking) potatoes are ideal. They have enough starch to create a creamy base when blended yet remain firm enough to hold their shape when left cubed, giving you that classic chunky-and-creamy texture.
BEST THICKENING AGENT
You can thicken soup with flour, cornstarch, or arrowroot starch. I prefer arrowroot as a gluten-free option. Always make a slurry (thickener mixed with cold water or milk) before adding it to the hot soup to prevent lumps.
LOOKING FOR MORE COZY SOUP RECIPES?
Try other comforting bowls like Sausage, White Bean & Kale Soup, Roasted Tomato Basil Soup with Grilled Cheese, Shredded Chicken Verde Bone Broth Soup, or a classic Minestrone. For more healthy recipes, consider a collection of nutrient-rich, approachable dishes from trusted cookbook sources.
Watch the reel I made of this recipe on Instagram to see the full process.