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Baked Potato Soup

Baked Potato Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course, Soup
Ingredients Equipment Method

Ingredients
  

Soup
  • 3 cups chicken (bone) broth (I use Bonafide Provisions, can use any broth)
  • 16 small Yukon gold potatoes
  • 2 cloves garlic, minced
  • 2 cups cauliflower florets
  • 1/2 yellow onion, diced
  • 3 tbsp cassava flour (I use Otto's Naturals, tapioca starch should work as well)
  • 1 13-14 oz can full fat coconut milk
  • 1 tbsp ghee (Can sub olive oil for dairy free)
  • 1 tsp salt
  • ½ tsp pepper
Toppings
  • green onions
  • crumbled cooked bacon

Equipment

  • Slow Cooker
  • Immersion Blender or Blender

Method
 

Stove Top Version
  1. Melt ghee or olive oil in the pot and sauté garlic and onions until fragrant.
  2. Cube potatoes and add them and the cauliflower to the pot.
  3. Evenly coat potatoes, cauliflower, onions and garlic in your cassava flour.
  4. Add in (bone) broth and coconut milk and stir thoroughly. Cook until the potatoes are fork tender.
  5. Remove around 4-5 cups of the veggies and broth and put it in a blender. The more you remove, the less pieces of potato you will have in your soup. Choose to your liking!
  6. Blend until completely blended and add back to the pot and stir.
  7. Serve warm and top with green onions or chives and bacon pieces.
Slow Cooker Version
  1. Add ghee or oil, cubed potatoes, cauliflower florets, garlic and onions to your slow cooker. Add in the cassava flour and mix until evenly coated.
  2. Add in your broth and cover with the lid. Cook for 3 hours on high or up to 6 hours on low.
  3. When your potatoes are fork tender, either transfer 4-5 cups of the soup to a blender or use an immersion blender and blend majority of the soup right in your slow cooker.
  4. Stir in coconut milk, salt and pepper.
  5. Serve warm and top with green onions or chives and bacon pieces.