Honestly, after nine months of eating a predominantly paleo diet, there aren’t too many foods that we miss. But with the arrival of fall and cooler temperatures on the horizon, all I can think about is potato soup. Growing up, my mom made a very simple version and it was one of my favorite recipes for fall. Josh and I prefer a much heavier, loaded potato soup, so I decided we needed to make a Whole30 version happen!
Serves: 4-6 bowls
- 6 large red potatoes
- 1 small white onion, diced
- green onions, diced
- 4 cups organic, compliant chicken stock
- ½ can of coconut cream
- 1 pound of compliant bacon, cooked
- 2 TB arrowroot powder
- 1 TB nutritional yeast
- ½ TB garlic powder
- salt and pepper to taste
- Cook bacon in oven on 400* until crispy. Reserve 2 TB of bacon grease.
- Cut potatoes into small pieces and place in boiler with chicken stock. Boil until fork tender.
- Place cooked potatoes in blender or food processor and puree. Reserve broth.
- Heat bacon grease over high-heat. Cook onions in grease until transparent.
- Add arrowroot powder and coconut cream, whisking until incorporated (this will have a texture similar to melted cheese).
- Add chicken broth and pureed potatoes to onions and cream, stirring until smooth.
- Add salt, pepper, garlic powder and nutritional yeast.
- Cook over medium heat for 15 minutes.
- Garnish with crumbled bacon and green onions.
I was very surprised with how good this recipe turned out! Josh and Ella loved it and I enjoyed a big bowl of leftovers for lunch the next day. The arrowroot powder helped to thicken the soup, the coconut cream was completely undetectable and the nutritional yeast added a subtle cheesy flavor for those of us still dreaming about sharp cheddar. I’m looking forward to enjoying this cuddled up by the fire and I can’t wait to try it in my slow cooker!
Looking for more fall soup recipes that won’t ruin your Whole30? Try our Whole30 Beef Stew!