Dairy Free Potato Soup {Paleo, Whole30}
This creamy soup is filled with hearty chunks of potato and topped with salty bacon.
Equipment
- 1 large pot with a lid
- 1 Wooden Spoon
- measuring cups and spoons
- 1 Large baking sheet
- tin foil
- 1 potato masher
Ingredients
- 1 pkg bacon
- 1½ + 3 tablespoon ghee*
- 1½ tablespoon neutral oil
- 3 stalks celery + a few leaves very small diced
- 1 medium onion very small diced
- 2 pinches salt
- 5 lbs yellow potatoes medium diced
- 2 teaspoon salt
- 4½-5 cups chicken broth to fully cover potatoes
- 1 cup water will more than cover potatoes
- 1 batch Butternut Squash "Cheese" Sauce**
- ½ cup full fat coconut milk***
- several dashes black pepper
- 12.6 oz baby broccoli florets (steamed or boiled until tender) optional
- sliced scallions (green parts only) optional for garnish
Instructions
- Preheat oven to 425℉****. Line a large rimmed baking sheet with aluminum foil for easy clean up.
- Add bacon in a single layer. Bake 14 minutes and flip. Bake an additional 2-3 minutes until crispy. Remove bacon to a paper towel lined plate. Chop into bite sized pieces. While bacon is cooking, start on the soup.
- In a large pot or Dutch oven heat 1½ tablespoon ghee and 1½ tablespoon neutral oil over MEDIUM heat. When pot is very warm add celery, onions and 2 pinches of salt. Sauté stirring occasionally until very tender about 5-7 minutes.
- Add diced potatoes, 2 teaspoon salt, chicken broth and water. Increase heat to HIGH and bring to a boil. Reduce heat to MEDIUM-LOW and cover. Boil until potatoes are very tender about 15-18 minutes.
- Add 3 tablespoon ghee, Butternut Squash "Cheese" Sauce, coconut milk, and black pepper. Mash with a potato masher until everything is combined leaving some chunks of potatoes. Allow to heat through an additional 1-2 minutes.
- Add optional steamed broccoli if desired. Serve warm topped with chopped bacon and scallions.
Notes
*Or dairy free butter if you don't need to be paleo/Whole30 compliant.
**Here is the link to my Butternut Squash "Cheese" Sauce. It is nutritious and creamy with a mild nutty, cheesy flavor. It's nut free, paleo, Whole30 and vegan friendly and replaces yellow cheeses in this recipe and many others that I make. Give it a try!
***If you're using canned coconut milk/cream, the fat will separate and harden at the top. You must either shake it well prior to opening to blend or mix with a fork/whisk after opening.
****Note that bacon and squash for the "cheese" sauce can both cook at 425 degrees so they can be cooked at the same time.
Nutrition
Calories: 383kcalCarbohydrates: 56gProtein: 9gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 22mgSodium: 1237mgPotassium: 1495mgFiber: 8gSugar: 5gVitamin A: 851IUVitamin C: 97mgCalcium: 91mgIron: 3mg
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