Whole30 Loaded Baked Potato Soup
This soup has all of the flavors of baked potatoes in every bite and gets its creaminess from almond milk and a bit of canned coconut milk. Serve this on a cool evening and enjoy a cozy night in knowing you’re feasting on a nourishing meal!
Servings 4
Ingredients
- 4 slices of Whole30 compatible bacon chopped
- 1 medium yellow onion peeled & diced
- 4 medium garlic cloves peeled & minced
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried red pepper flakes
- 8 baby gold potatoes chopped
- 1 cup cauliflower florets chopped
- 2 cups chicken stock
- 1 cup plain & unsweetened almond milk
- 1/4 cup full-fat canned coconut milk
Garnish
- Chopped bacon
- 1 whole scallion minced
- 1/2 cup fresh cilantro chopped
- freshly cracked black pepper
Instructions
- IN a large Dutch oven pot or soup pot, add chopped bacon and bring to medium-low heat.
- SAUTÉ bacon until it is crispy, about 5 minutes. With a slotted spoon, transfer bacon to a plate lined with a paper towel, reserving the bacon grease in the Dutch oven or soup pot.
- ADD diced onion and garlic to the Dutch oven or pot and sauté until translucent, about 5 minutes.
- ADD sea salt, black pepper and dried red pepper flakes and stir well to combine.
- ADD diced baby gold potatoes, cauliflower florets, chicken stock, almond milk and canned coconut milk and stir well. Bring to a simmer until all of the veggies are very soft about 15 minutes.
- TURN off the heat and transfer about 2 cups worth of soup to a blender and blend on high until very creamy and there are no lumps (be careful blending the soup while it’s hot). Pour the blended soup into your Dutch oven and stir well until everything is thick and creamy.
- SERVE soup between 4 with chopped bacon, scallion, cilantro and black pepper, storing any leftovers in the fridge for up to 3 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.