January 6, 2025

Loaded Baked Potato Soup (Grain-Free)

Last Updated on July 14, 2025 by Carrie Korem, FNTP

Loaded baked potato soup is perfect for a winter day. It’s wholesome, creamy, butter, and will warm you up from the inside out.

The potato soup is a combination of carrots, celery, onion, butter, bone broth (or meat stock), potatoes, cream, sea salt and arrowroot flour.

I prefer to use Yukon potatoes in this recipe because they make the soup super creamy.

When a recipe calls for cornstarch, I like to grab arrowroot instead. It’s a perfect 1:1 replacement. Cornstarch is often made from GMO corn, and also many people who are struggling with autoimmunity or thyroid disease can find corn inflammatory. So, arrowroot is the perfect substitute!

After the vegetables are softened and the potatoes have cooked in the stock and herbs, then the entire soup is blended using a hand immersion blender. You can also do this in batches in your blender. If you do this, keep in mind that you’ll only want to fill the blender about 2/3 full since hot liquids tend to expand. This will help you avoid any soup coming out the top of the blender!

The toppings are what really make this soup shine! I like to top it with sour cream, raw cheddar cheese, green onion and freshly ground black pepper.

Like most soups, this one becomes more flavorful after it’s been in the fridge for a day or two. The leftovers are divine!

Loaded Baked Potato Soup

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Author: Carrie Korem, FNTP
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Category: Main Dish
Diet: Gluten Free

Ingredients

Units

For the soup: 2 cups celery chopped 2 cups carrots, chopped 2 cups onion, chopped 1/2 cup unsalted butter, divided in half 8 cups bone broth or meat stock, preferably homemade 4 cups Yukon potatoes, cut into 1 1/2”-pieces 1 cup raw heavy cream 1 tsp Celtic sea salt 1/4 cup arrowroot flour For the Toppings: 1/4 cup sour cream, creme fraiche or greek yogurt 1/2 cup raw cheddar cheese, grated 3 green onions, chopped Freshly ground black pepper

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Instructions

Melt 4 tablespoons butter in Dutch over medium heat. Stir in celery, carrots, onions. Cover the pot and reduce the heat to low. Let the vegetables cook for 30 minutes. Remove the lid. Add the potatoes and chicken stock and simmer until tender, about 30 minutes. Stir in cream and sea salt.
In a small saucepan melt remaining 4 Tbs. butter and arrowroot (whisking while incorporating to avoid clumping). Let the butter and flour mixture cook for a couple of minutes while constantly stirring. Stir the flour mixture into the vegetables and broth. Blend soup until creamy using a hand immersion blender or you can blend the soup in a blender in small batches. Adjust sea salt to taste.
Garnish with cheese and sour cream, green onions and pepper.