Whole 30 Beefy Potato Soup

Whole 30 Beefy Potato Soup - This simple, delicious soup is comforting, hearty, and so deeply flavorful! It’ll warm you up on any chilly day.

This Whole 30 compliant Beefy Potato Soup is brothy, hearty, a little creamy, and so wonderfully warming and flavorful. The perfect fall and winter dinner!


  • 2 pounds russet potatoes, diced into small cubes
  • 2 medium onions, diced
  • 5 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 pounds ground beef (I used 90/10 but you can really use anything)
  • 1/2 cup raw cashews
  • 6 cups chicken broth


  1. In a large pot or dutch oven over medium high heat, add your ground beef and season liberally with salt and pepper. If you have lean ground beef, you’ll need to add some olive oil
  2. Cook, breaking up with a wooden spoon, until the beef has browned (you might need to drain off the liquid if too much collects)
  3. Once browned, add your onion, celery, and garlic, and saute until the onion has softened
  4. Add your potatoes, chicken broth, and LOTS of salt and pepper and bring to a simmer (any dish with potatoes needs a shocking amount of salt)
  5. Cover and simmer for 15 minutes, or until the potatoes are fork tender
  6. Meanwhile, add your raw cashews to a blender with 1 1/2 cups water and blend until completely smooth (about a minute) to make your cashew cream*
  7. Once the 15 minute simmer is done, take a potato masher and “mash” the soup to break up some of the potato pieces
  8. Stir in your cashew cream and season the soup to taste


*If you don’t have a high powered blender like a Vitamix or Blendtec, boil your cashews for 10 minutes, drain, and then add to the blender with fresh water (or soak overnight, but I never think that far ahead)

Early in the day or night before prep: dice your potatoes, onion, celery, and garlic and store in the fridge until you’re ready to cook.

Sometimes I eat this plain, and sometimes I top it with dairy free yogurt and green onions or chives!