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Paleo Baked Potato Soup

This creamy easy paleo baked potato soup recipe from Paleo Porn will warm you up from the inside out.

INGREDIENTS

  • 4 strips bacon (or you can substitute bacon fat or Fatworks Lard)
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 3 pounds russet potatoes, roughly chopped
  • 1 1/2 cans of full-fat coconut milk
  • 4 cups of water
  • Extra virgin olive oil, to taste
  • Coarse ground sea salt, to taste
  • Coarse ground black pepper, to taste
Prep time: 10 minutes
Cook time: 1 hour
Servings: 12
Fat: Leaf Lard, Pure Lard
Tags: Gluten Free, Paleo Friendly

DIRECTIONS

STEP 1

Cut the bacon into slices with a knife or kitchen shears and add to a large cast-iron pot (or Dutch Oven) over medium-low heat.

STEP 2

After a minute add the minced shallot and garlic cloves. Stir to combine and cook 2-3 minutes.

STEP 3

Add roughly chopped potatoes and stir to combine all ingredients.

STEP 4

Add coconut milk & water and again stir to combine everything. Increase heat to medium-high and bring to a boil.

STEP 5

Cover and reduce heat to medium-high. Simmer for 40-50 minutes or until potatoes can be easily pierced with a fork.

STEP 6

Season finished soup with sea salt and black pepper, to taste.

STEP 7

Use an immersion blender on low to process the potatoes until smooth. (Alternatively, you can transfer batches of the soup to a blender. Cover the opening of the blender with a kitchen towel to allow steam to flow. Be patient, this will take time to process and transfer.)

STEP 8

Ladle soup into bowls to serve, drizzle with olive oil and serve with extra salt & pepper on top.

Enjoy! :)