Ingredients
- 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
Instructions
- 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. .
