Bacon Potato Soup
Another soup recipe coming at ya hot! It is still pretty chilly outside which means hearty soups are still IN. Let’s be honest though… if it was inching close to the 80’s and 90’s and right when you walked outside your skin glistened with sweat, I would still be inside whipping up some soup with the A/C blasting. This soup specifically is a recipe that is so far off from something I would normally make, but I am so satisfied I made the leap and tried something new!
I don’t know about you, but I LOVE mashed potatoes. Although every time I try to enjoy a nice side of mashed potatoes, I can never hide from the inevitable fact that I am most likely going to have an allergic reaction that I will have to deal with shortly after. If you don’t already know, I have a dairy allergy that I have had to deal with my entire life which means I never got to fully enjoy some of the world’s most popular and desired dishes. Trust me… I have felt the feeling of missing out many times. Thankfully, there are SO many more options now for people like me more than there were ever before! Thank you vegans!
This Bacon Potato Soup will satisfy your mashed potato cravings while letting you forget the feeling of guilt! This recipe is actually Whole 30 approved, so if you are someone who is really watching what you are eating then feel free to give this recipe a go!
INGREDIENTS:
- 4 Cups Chicken Bone Broth
- 16 Small Creamer Potatoes
- 4 Cloves Garlic, Minced
- 1 bag Frozen Riced Cauliflower
- 1/2 Yellow Onion, Diced
- 3 TBSP Cassava Flour
- 1/2 Can Full Fat Coconut Milk
- 1 Package Sugar Free Bacon
- 1 TBSP Earth Balance Butter
- Pepper
- Sea Salt & Garlic Salt
- Chives and Green Onions for Topping
INSTRUCTIONS:
1. Fry bacon in a separate skillet and place on a plate with a paper towel when done to drain excess oil.
2. Heat up a medium sized pot for the soup while bacon is cooking.
3. Melt butter, then add in onions and garlic and sauté until fragrant.
4. Cube potatoes (the smaller they are, the faster they will cook) and add them to the pot along with the riced cauliflower.
5. Add bone broth and coconut milk and bring to a boil. Once boiling, bring back down to low-medium and continue to cook until potatoes are fork tender.
6. Use an immersion blender/hand blender to blend your soup to the consistency of your liking. You can also take 4-5 cups of the soup from the pot and place in a countertop blender if need be.
7. Depending on how you blended your soup, place soup back into soup pot and stir.
8. Break bacon into pieces/crumbles, and add about 3/4 of the bacon into the soup and stir.
9. Taste to see how much salt, garlic salt, and pepper to add (the bacon should add saltiness to the soup, so be careful of over-salting). Season to your liking.
10. Top with green onions, chives, and remaining bacon crumbles.
ENJOY!
If you decide to make this for yourself, don’t forget to take lots of pictures and tag me on social @cravingsby_cas
