This soup recipe is so hearty and full of flavor. All the best loaded baked potato toppings in a soup, and it is dairy free! All you need is one pot and a few ready prepped ingredients to make this super quick and easy soup that the whole family will enjoy! It is the perfect recipe for a Fall or Winter night.
You will need just a few seasonings for this soup, I love using dried chives because it is a low FODMAP option, and because it is a great loaded baked potato topping. You will also need parsley, salt, pepper, and you can add additional onion powder.
For the dairy free replacements you will need dairy free shredded cheese, dairy free plain milk of your choice (I used unsweetened almond), and either a dairy free evaporated milk alternative or canned coconut milk (canned coconut milk will result in the creamiest soup, but will be higher calorie).
To make this soup with almost no prep, you will use either frozen or the Simply Potato diced potatoes, along with premade bacon bits and diced ham. For additional protein for this soup, I like to use chicken bone broth.
Start by cooking just the potatoes and broth. When the potatoes are very soft, mash about half with a spoon or potato masher. Then add the rest of your ingredients except the cheese. When everything has simmered for the additional time, add the cheese and mix until it is fully melted.
Top with additional bacon, chives, cheese or green onion tops.
2 lbs (or 8 cups) diced frozen hash browns OR 2 - 1 lb 4 ounce packages of Simply Potatoes diced potatoes*
32 ounces chicken bone broth
2 cups plain unsweetened dairy free milk of your choice (I used almond)
11 ounce carton or can of dairy free evaporated milk alternative (I have used almond and coconut based, both work just fine) OR 1 1/4 cup canned full fat coconut milk
1 cup diced ham (you can use pre-cut diced ham, sandwich meat, or leftover ham)
1/4 cup bacon bits OR 1/4 cup cooked and crumbled bacon
1 cup dairy free cheddar cheese
1 tsp dried parsley
2 tsp freeze dried or freshly chopped chives
3/4 tsp onion powder**
1 tsp salt
1/4 tsp pepper
*If using frozen potatoes, you man need to add 2 Tbsp cornstarch mixed with about 3 Tbsp water in order to thicken the soup, with frozen potatoes some of the starch is removed.
**Omit for low FODMAP option
Additional cheddar cheese
Fresh chives or green onion
Start by adding your potatoes and chicken broth to a large pot. Make sure to push down the potatoes to ensure they are all covered by the broth. Cover with a lid, then turn the heat on high and bring it to a boil.
While that heats up, chop up your ham if it is not already cut. Also make your bacon at this time if you are making your own. I like to make it as simple as possible on myself and use already diced ham and bacon bits.
Once the potatoes reach a boil, reduce the heat to a low simmer, it should be at about low-medium heat. Simmer the potatoes for about 10-15 minutes or until they are soft and starting to break down slightly. Make sure to stir occasionally.
Now using the back of a large spoon or a potato masher, mash about half of your potato chunks. You want to leave some chunks but mashing half will create your thick, creamy consistency.
Now add your dairy free milk of choice and evaporated milk alternative (or coconut milk) and stir while adding.
Next add your salt and pepper, onion powder, parsley, and chives.
Then add your bacon and ham pieces. Stir everything well.
Continue to cook at a simmer for about 10-15 minutes.
If you use frozen potatoes, and your soup is not thick enough, you can add cornstarch to thicken it up. Mix together your cornstarch and water. Then, slowly add this mixture to your soup while stirring in order to prevent clumping. Stir well to incorporate it into the rest of the soup to thicken it.
Lastly you will need to add your cheese. Mix until it is fully melted in, this may take some vigorous stirring.
Take your soup off the heat and let it cool for about 15 minutes. Or serve up dishes and let them cool for about 10 minutes, it will be very hot.
Top with additional cheese, bacon, chives, or green onion.
Enjoy within about a week.