Fully Loaded Potato Soup

Fall has arrived, as well as pumpkin-spiced everything, and with it comes cooler weather and earlier sunsets. It didn’t take more than a week to start to feel the change in a big way here in the Washington, DC area. Thankfully, we were mentally prepared to make a hearty soup that would warm our bellies. Ever since the paleo/primal community has relaxed on white potatoes, as well as sweet potatoes, we’ve had to remind ourselves to add them back to our menu.

Fully loaded potatoes are an indulgent side I occasionally had growing up when we went out to eat. Making a fully loaded potato soup was a fun challenge, and it came out great. By adding cauliflower to the recipe, it gave us a lightness that didn’t leave us ready for a nap after a bowl. We also cooked with Daiya cheese for the first time. These cheese shreds are dairy-, lactose-, and casein- free, as well as gluten- and soy-free. If you can’t find or don’t tolerate high-quality dairy, these shreds kicked up the flavor of the soup, and were a great addition—we recommend it. Imagine what you could do with a pizza or nachos inspired recipe (stay tuned). Now, on to the soup…

Ingredients
2 lb potatoes, peeled and chopped into bite size pieces
1/2 lb cauliflower
1 yellow onion, quartered
6 cloves garlic, crushed
1 bay leaf
1/4 tsp sea salt
1/4 tsp black pepper
1 can coconut milk
1 quart chicken broth (or vegetable stock)
2 Tbsp raw apple cider vinegar
3 slices bacon
3 chives, thinly sliced
1/4 C each mozzarella and cheddar Daiya cheese shreds

Method

Put potato, cauliflower, onion, garlic, coconut milk, chicken broth, apple cider vinegar, bay leaf, salt and pepper into large pot.

Bring to boil and then lower to a rolling simmer. Simmer covered for 25 minutes.

Meanwhile, cook diced bacon in a pan or skillet on medium-high heat until crispy. Remove crispy bacon from rendered fat.

Add fat to soup and allow to cook covered for another 5 min.

Turn off heat. Use an immersion blender to blend everything in the pot until smooth.

Top with bacon, Daiya cheese (optional), and chives.

Fully Loaded Potato Soup Recipe [paleo, primal, gluten-free]

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Fully Loaded Potato Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients
2 lb potatoes, peeled and chopped into bite size pieces
1/2 lb cauliflower
1 yellow onion, quartered
6 cloves garlic, crushed
1 bay leaf
1/4 tsp sea salt
1/4 tsp black pepper
1 can coconut milk
1 quart chicken broth (or vegetable stock)
2 Tbsp raw apple cider vinegar
3 slices bacon
3 chives, thinly sliced
1/4 C each mozzarella and cheddar Daiya cheese shreds

Method

  1. Put potato, cauliflower, onion, garlic, coconut milk, chicken broth, apple cider vinegar, bay leaf, salt and pepper into large pot.
  2. Bring to boil and then lower to a rolling simmer. Simmer covered for 25 minutes.
  3. Meanwhile, cook diced bacon in a pan or skillet on medium-high heat until crispy. Remove crispy bacon from rendered fat.
  4. Add fat to soup and allow to cook covered for another 5 min.
  5. Turn off heat. Use an immersion blender to blend everything in the pot until smooth.
  6. Top with bacon, Daiya cheese, and chives.

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