Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Baked Potato Soup.

’m definitely getting into this autumnal cooking after the long hot summer.  I’ve been experimenting with new soup recipes, making warming porridge bowls for breakfast and of course some new pumpkin recipes will be starting to appear on the website as of next week.

I’ve had in my mind to make a baked potato soup for a while and here it is.  The base of this soup is fluffy baked potatoes topped with crispy bacon, dairy free cheese and a sprinkle of chives.  The perfect autumn lunch in my humble opinion.

Baked Potato Soup

Other Light Bites Ideas

If you like this recipe for Gluten and Dairy Free Baked Potato Soup then you might like to try one of my other light bites recipes:

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Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 4 Best Season: Fall



  1. Bake the potatoes in the oven for an hour (or until tender) at 180 oC - you can use a microwave if you are short on time

  2. Allow the potatoes to cool a bit then remove the skins

  3. Place a drizzle of olive oil in a large pan over a medium heat

  4. Sauté the onion and garlic for 5 minutes

  5. Stir in the potatoes, dairy free milk and stock

  6. Bring to the boil and simmer for 5 minutes

  7. Stir in the oregano and season to taste

  8. Divide between four bowls and top with the chives, cheese and bacon

Keywords: soup
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