Loaded Baked Potato Soup

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Enjoy an impossibly creamy, borderline junk-food on AIP? Really? YES!! The magic of the white sweet potato is hard at work here. Don't be deceived, the white sweet potato is not like it's orange counterpart. The volume on the sweet is turned way down, and it tends to take on the flavors of what you're putting with it. This soup is SO creamy and savory it was downright decadent.


•3 small-medium white sweet potatoes, cubed
•5 strips uncured bacon
•1/2 medium white onion, chopped
•2 tsp Sea Salt
•2 tsp onion powder
•2 1/2 tsp garlic powder
•2 sprigs of fresh Thyme, stemmed
•5 cups Bone Broth
•1 tbsp Extra Virgin Olive Oil

  1. Combine all ingredients except the olive oil in an Instant Pot and cook on manual for 20 minutes. **you could also use a stove top, cooking on high until potatoes are soft and bacon is done.**
  2. Add the olive oil to a large high-powered blender, then add the soup. Blend on high until fully processed (you may have to do this in two batches if your blender is smaller).
  3. Add toppings and serve!



•Cheddar cheese, can be dairy free per your dietary needs
•Uncured Bacon
•Green Onions
•Dairy-Free sour cream (recipe below)



•1 can full fat coconut cream
•1 1/2 tap Apple Cider Vinegar
•Pinch of Sea Salt


  1. Combine all ingredients in a bowl and mix by hand until well blended. **if your can of coconut cream is more liquid than "fluffy" as mine has been lately, place the sour cream mixture in the fridge while the soup is cooking. This will thicken it up.**