Baked Potato Soup
Equipment
- Slow Cooker
- Immersion Blender or Blender
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
Instructions
Stove Top Version
- Melt ghee or olive oil in the pot and sauté garlic and onions until fragrant.
- Cube potatoes and add them and the cauliflower to the pot.
- Evenly coat potatoes, cauliflower, onions and garlic in your cassava flour.
- Add in (bone) broth and coconut milk and stir thoroughly. Cook until the potatoes are fork tender.
- 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!
- Blend until completely blended and add back to the pot and stir.
- Serve warm and top with green onions or chives and bacon pieces.
Slow Cooker Version
- 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.
- Add in your broth and cover with the lid. Cook for 3 hours on high or up to 6 hours on low.
- 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.
- Stir in coconut milk, salt and pepper.
- Serve warm and top with green onions or chives and bacon pieces.