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Creamy Potato Soup Recipe

  • Author: Caroline Fausel


  • 6 strips bacon
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 5 lb russet potatoes, chopped into 1 in cubes
  • 1 can full fat coconut milk (1.75 cups)
  • 4.5 c chicken broth (I prefer @barebonesbroth)
  • Scallions, chopped, to garnish
  • Olive oil, to taste
  • Salt and pepper, to taste


  • Bake 6 strips of bacon in the oven on 400 for 20 minutes until the bacon is extremely crispy.
  •  Remove the rack from the oven and pour the bacon fat into a large soup pot. (you could use another oil of choice if you don’t want to use bacon grease)
  • Add chopped onion and garlic, stir to coat, and cook for 3 minutes.
  • Add chopped potatoes, coconut milk, and chicken stock, and stir to combine. 
  • Increase heat to bring the soup to a boil. Cover, reduce heat and simmer for 45 minutes until the potatoes are soft.
  •  Use a slotted spoon to remove 1/3 of the potatoes and onions and reserve in a bowl on the side.
  • Add salt and pepper to taste to soup pot.
  •  Blend the remaining soup either using an immersion blender or transferring batches to a blender.
  • Stir in the reserved potato and onions until combined.
  •  Top individual bowls of soup with chopped scallions, full fat coconut milk or olive oil, bacon bits, and salt and pepper. .
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