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Creamy Sweet Potato Bacon Chowder (dairy free) \\

Creamy Sweet Potato Bacon Chowder (dairy free)

  • Author: Katja from Savory Lotus
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: serves 4 1x
  • Category: soup
  • Cuisine: American



  • 56 slices bacon (sugar free bacon for Whole30 compliant)
  • 2 tbsp butter, ghee, or coconut oil for completely dairy free
  • 1/2 onion, diced small
  • 2 cloves garlic, minced
  • 3 cups of homemade broth (find recipe HERE)
  • 2 medium/large sweet potatoes, diced small (about 4 cups)
  • 1 bay leaf (like this)
  • 1/4 tsp dried thyme (like this)
  • 1/4 tsp dried dill (like this)
  • 2 cups thinly sliced kale, tough ribs removed (I used Dino kale)
  • 1 cup full fat coconut milk (where to get BPA free coconut milk)
  • salt and pepper to taste
  • fresh parsley for garnish


  1. Cook bacon in a large skillet until well done and crispy. Set aside.
  2. Meanwhile, melt 2 tablespoons of fat of choice (butter/ghee/coconut oil) in a large pot. Add onions and cook until translucent and beginning to brown. Add garlic and cook another 30 seconds.
  3. Add broth, sweet potato, bay leaf, thyme, and dill. Bring to a boil, reduce heat and simmer (covered) until potatoes are tender, about 12-15 minutes.
  4. Stir in sliced kale and cook until wilted and bright green. Add in coconut milk and season with salt and pepper.
  5. Serve immediately, garnished with chopped crispy bacon and parsley.