Thursday, October 9, 2014

Potato and Bacon Soup

1/2 lb bacon (whole30 approved of course i.e. no added sugar of any kind)
1/2 onion, chopped
3 lbs potatoes, scrubbed, peeled, and quartered (4 large)
1 tbsp arrowroot starch (can substitute cornstarch but not whole30 or paleo approved)
32 oz chicken broth
1 can coconut milk
3 teaspoons dried parsley
1 1/2 teaspoons creole seasoning (this gives it a little kick, so start with a 1/2-1 teaspoon if you aren't into that sorta thing. Creole seasoning is optional if you are using nutritional yeast, but the soup needs this if you are not using nutritional yeast.)
salt and pepper to taste

If you like cheesy soup you can add 1/4 cup nutritional yeast

Optional Topping: green onions


Cook bacon in a large saucepan according to the directions on package and then remove pieces unto paper towels to soak up grease. Leave the grease in the pan and 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 potaotes and bring to a boil, then simmer for 15-30 minutes until very tender. Next use a potato masher if you like chunky soup, and leave large pieces of potato. If you like creamy soup like me, place 1/4 of the soup mixture in your blender (it blends up quickly in my vitamix) at a time, and blend until you get your desired consistency. You can mix it all in your blender or have a combo of creamy soup with chunks of potato. Once you are done blending, add the nutritional yeast (if using) then add coconut milk and crumbled bacon. I leave one piece of bacon out, so I can crumble that ontop. Sprinkle with salt and pepper. Simmer for 10 more minutes. Serve with toppings of choice!

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