Saturday, November 22, 2014
Creamy Broccoli Potato Soup topped with Bacon
1/2 lb bacon (whole30 approved of course i.e. no added sugar of any kind)
1/2 onion, chopped (can substitute onion powder)
3 medium sized potatoes, scrubbed, peeled, and quartered
32 oz chicken broth
1 can coconut cream
1/2 cup nutritional yeast
1 1/2 teaspoons creole seasoning (or just sprinkle on top of each bowl of soup to taste)
4-5 cups fresh broccoli florets, cooked and drained
salt and pepper to taste
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. Cook and stir for a minute, and then transfer to a large stockpot. Slowly add in the chicken broth and stir to combine. If using onion powder, reserve 2 Tablespoons bacon grease and drain the remaining grease. Add the two Tablespoons grease back to the pan. Pour in chicken broth and onion powder, and stir to combine.
Add the potatoes and bring to a boil, then simmer for 15-30 minutes until nice and 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. You can blend some of your cooked broccoli during this step as well, but I wouldn't blend more than 1/2. I didn't even blend the broccoli in ours b/c we love the chunks! Once you are done blending, add soup back to the pot, and stir in coconut cream, cooked broccoli, the nutritional yeast, and creole seasoning. Simmer for a few minutes. Turn of heat and pour into bowls. Top each bowl with crumbled bacon. I used one piece of bacon per bowl. Sprinkle with salt and pepper. Serve with toppings of choice!