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
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 this gluten-free potato soup into bowls, drizzle with olive oil, and serve with extra salt and pepper on top.
Enjoy! :)
