This creamy loaded potato soup is sure to be a crowd pleaser…it tastes like you are eating loaded mashed potatoes with bacon!  The temperatures are slowly falling which means boots and sweater weather is almost here.  This hearty delicious meal is perfect for our new fall weather.
You really must try this yummy soup without the dairy, cream, and cheeses…its healthy and hearty.  No one will believe you that its dairy-free because it is so creamy and so delicious!  The whole family will enjoy its creamy filling flavor!
Creamy Loaded Potato Soup
1/2 lb bacon
1/2 sweet onion, chopped
3 lbs potatoes, scrubbed, peeled, and quartered (I like to use red potatoes, but white potatoes work great too)
1 tbsp arrowroot starch
32 oz chicken broth
1/4 cup nutritional yeast (optional, but helps give it a cheesy flavor)
1 1/2 cups coconut milk (don’t worry, it won’t taste like coconut)
Salt and pepper
Toppings of choice: green onions, fresh basil, fresh pico, shredded cheese or sour cream if you tolerate dairy
Creamy Loaded Potato Soup
Cook bacon in a large saucepan and then remove the pieces onto paper towels and leave the grease. Saute the onions in the bacon grease for up to 5 minutes until they are tender, then sprinkle with the arrowroot starch. Cook and stir for a minute, and then slowly add in the chicken broth while stirring.
Add the potatoes and bring to a boil, then simmer for 15-30 minutes until very tender. Use a potato masher and mash up the potatoes. If you like the soup more chunky, leave large pieces of potato. If you like it creamier, you can even use an immersion blender. Add the nutritional yeast and stir, then add coconut milk and crumbled bacon. Sprinkle salt and pepper to taste. I used about 2 tsp of each. Simmer for 10 more minutes.
Serve with whatever toppings you wish!

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