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Our friend Rachel Rivera, Whole30 Certified Coach and founder of The Clean Healthy Life, is here today to share a Whole30 compatible recipe for Slow Cooker Loaded Baked Potato Soup!

Baked Potato Soup is everybody’s favorite chilly weather soup, but Rachel takes it to the next level by topping it with plenty of sliced green onions, crispy crumbled Naked Bacon, and nutritional yeast, which is a Whole30 compatible seasoning that mimics the flavor of cheese.

Since it’s February, you may have just completed the January Whole30 and might be reintroducing dairy right now. Rachel suggests substituting the nutritional yeast with cheddar cheese and a dollop of sour cream.

Either way, you’ll get to have a healthy and totally flavor-loaded baked potato soup!



2.5 - 3 lbs. russet potatoes
4 cups chicken or vegetable broth
4 cloves garlic
1 onion
3-4 tablespoons nutritional yeast OR substitute grated cheese if you’re reintroducing dairy or otherwise not avoiding dairy.
2 green onions, sliced
8 oz. cooked and crumbled Original Naked Bacon


1. Peel and dice the potatoes. Roughly chop the onions and garlic.
2. Add the potatoes, garlic, onions, and broth to a slow cooker, then cover and turn to high. Cook for 3 hours.
3. Use an immersion blender on high to blend the mixture into a smooth and creamy soup consistency. If you’d like to thin it out a bit, add 1/4 cup more broth at a time until it’s how you like it. Season lightly with salt and pepper to taste.
4. Serve the soups in bowls and top generously with nutritional yeast, crumbled bacon, and sliced green onions. Enjoy!

Rachel Rivera is a certified Whole30 Coach and NASM certified personal trainer and group fitness instructor.

She offers 1:1 and group Whole30 coaching, plus lots of delicious and healthy recipes on her website,

You can connect with Rachel on Instagram @thecleanhappylife.