Paleo Potato and Bacon Chowder (Whole30)

4 minute read

Creamy potatoes in a delicious, hearty chowder with savory bacon and earthy leeks are pure perfection in every single bite. This hearty Potato and Bacon Chowder is Paleo and Whole30 friendly, gluten-free, and dairy-free. It is made with a nutrient-packed homemade bone broth that is full of protein, making this rustic potato soup exceptional on all levels!

One of the game changers in all my soups has been making and using homemade bone broth. Bone broth adds a richness to the flavor as well as a lot of collagen, which is an excellent source of protein and has a higher vitamin and mineral concentration. Adding bone broth to a soup that does not have a high amount of other sources of protein will help balance your soup with this essential macronutrient and add a savory richness you’ll love.

Why Russet Potatoes are So Good For You!

In the past, white potatoes, such as russets, have received a bad wrap for not being healthy for you since they are a “white” food, but this is very far from the truth. Let’s just talk about all the benefits your body gains from these nutrient rich tubers!

Russet potatoes are so good for you because they contain various vitamins, minerals, antioxidants, and flavonoids [1]. This includes an array of B vitamins to support your metabolism, and vitamin C, an antioxidant, that is necessary in health and in the protection of your cells.

Russet potatoes are high in minerals: calcium, zinc, iron, phosphorus, magnesium, and potassium. Did you know that potassium is the fourth most abundant mineral in your body?  It is an essential electrolyte necessary in nervous system function, metabolism,  hydration, and in regulating your heartbeat [2].

Does Organic Matter? That depends on what you are buying, and when it comes to potatoes, I always buy organic and here’s why…root veggies grow underground and absorb everything in the soil they are grown in.  This is a personal choice, and not everything you buy has to be organic, check out EWG’s Dirty Dozen and Clean Fifteen as they update their list of the recommend produce they recommend buying organically if possible as well as the conventional ones that are safe to buy.

Grab a bag of some organic russets and let’s get cooking!

Paleo Potato and Bacon Chowder Ingredients

Serves 4-6

8oz No Sugar added Bacon, diced into 1/4” pieces

2 tsp + 2 tsp Bacon Fat

2# Organic Russet Potatoes, peeled and cut into 1”-2″ dice

1/2 Yellow Onion, diced

1 Small Leek, diced and separated whites from the greens

2-3 Cloves Garlic, finely minced

4 cups Chicken Bone Broth

3/4 cup Coconut Cream (1/2 the 13.5oz can)

3/4 tsp Ground Black Pepper

3/4 Tbsp Coarse Real Salt*

Chives for garnish (opt)

*Season with more salt if needed

How to Make Paleo Potato and Bacon Chowder

1.  Slice the leek in half lengthwise and dice into 1/4″ half moons, separating the whites from the green tops. Place in batches, into a colander and rinse under cool water until all the sand has been removed.  Drain and set aside in separate bowls.

2. Dice the bacon and in a large pot or Dutch oven, fry the bacon over medium heat until crisp and cooked to the doneness you prefer. Remove the bacon from the fat with a slotted spoon and set onto a paper towel lined plate to drain. 

3. Reserve 2 teaspoons of bacon fat in a small dish and drain the remaining fat from the pot reserving 2 teaspoons. 

4. Add the green tops of the leeks and sauté over low-medium heat for a few a minutes to soften, remove and set aside with the bacon.

5. Add the reserved 2 teaspoon of bacon fat and sauté the onion and whites of the leeks for 5-7 mins over medium-high heat, add the garlic and sauté another 60-90 seconds.

6. Add the bone broth, and purée the onions, garlic and broth.

7. Add the potato cubes, salt, and black pepper, cover and bring to a simmer and cook for approximately 20-25 minutes (depending on how large you diced the potatoes) until the potatoes are soft and tender.

8. Blend a portion of the soup:

* Immersion blender, set on the lowest speed and pulse into the soup several times to thicken soup without puréeing completely, leave about half of the potato chunks intact. 

* Standing blender, add about 2 cups of the soup to the blender and pulse until smooth, transfer back to the soup and stir to combine.

* Potato masher, mash the potatoes several times to break up some of the bigger chunks of potato without mashing too much.

9.  Stir in bacon and sautéed leek greens, stir well to combine. 

10.  Taste and season as desired.

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Q: Can I use red or Dutch potatoes for potato chowder?

A: You can use any potato you want, however, red and yellow potatoes are more dense and a little less starchy so the texture may not be the same.

Q: Can I use almond milk instead of coconut milk for potato chowder?

A: Yes, however, the texture will not be as rich as creamy as the almond milk does not contain the same amount of fat as canned coconut milk.

Q: How long does potato bacon chowder last?

A: I keep my stored in an airtight container in the refrigerator and try to consume within 4-5 days.

Note: This post contains Amazon affiliate links to the products and kitchen gear I love. If you click on a link and make a purchase, I receive a small commission at no cost to you. Thank you for supporting Almond Milk and Cookies!


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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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