Creamy Potato Bacon Soup Whole30 Recipes

CREAMY POTATO BACON SOUP

Steps:

• Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
• Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
• Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
• Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
• Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

CREAMY POTATO SOUP WITH BACON {WHOLE30}

Steps:

• Heat a large stock pot/dutch oven (cast iron preferred) over medium-hi heat and add the bacon to cook. Once crisp, use a slotted spoon to drain on paper towels and set aside. Reserve about 3-4 Tbsp of the bacon fat in the pot and discard the rest.
• Lower the heat to medium and add the onions. Cook about 3-5 minutes or until soft and fragrant.
• Add the garlic and cook another minute until soft and fragrant. Add the potatoes and toss to coat. Sprinkle the tapioca flour over the potatoes and stir to coat. Add in the broth, coconut milk, salt, pepper, and nutritional yeast. Stir to combine everything well.
• Bring the mixture to a boil over medium high heat and cook until potatoes are fork tender - about 10-12 minutes. Lower the heat to medium low.
• Now you will blend half of the soup mixture one of two ways. First - If you have an immersion blender, remove half of the soup to another pot and puree only one half of the soup (it doesn't matter which half you puree)
• Second - if you're using a regular blender. Carefully transfer half of the soup to the blender (using a ladle works best) and puree until smooth.
• Combine the pureed soup with the chunky half and stir well. If you decide you want the soup creamier with fewer chunks of potato, you can puree another batch of soup.
• Add 3/4 of the bacon to the soup and allow it to simmer for a few minutes. The bacon will make the soup saltier, so don't add any additional salt until you've allowed the flavors to blend. After 5 minutes or so, taste the soup and season with additional sea salt and black pepper, if desired.
• Garnish with plenty of thinly sliced scallions or chives to serve and the remaining bacon. Enjoy! Store leftovers covered in the refrigerate for up to 4 days.

CREAMY POTATO & BACON SOUP (WHOLE30)

Steps:

• 1. Cook bacon in a large saucepan and then remove the bacon to paper towels and leave the grease. I have also cooked the bacon in the microwave in a microwave safe plate lined with paper towels then squeezed the grease out of the paper towels into the pot I cook the soup inches Works fine that way too.
• 2. Saute the onions in the bacon grease for 4 minutes or until they are tender.
• 3. Sprinkle with arrowroot starch then cook and stir for about 1 minute.
• 4. Slowly add chicken broth while stirring.
• 5. Add the potatoes and bring to a boil.
• 6. Reduce heat and simmer for 15 to 30 minutes, or until potatoes are very tender.
• 7. Use a potato masher to mash the potatoes. If you like chunks of potato, don't mash much. If you like it less chunky, mash a lot. If you like it creamier, you can use an immersion blender.
• 8. Add nutritional yeast and stir.
• 9. Add coconut milk and stir.
• 10. Sprinkle with salt and pepper to taste and crumbled bacon.
• 11. Additional toppings could include green onions, fresh basil, fresh pico de gallo (shredded cheese or sour cream if you're not on Whole30 and tolerate dairy).

LOADED BAKED POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.