- 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
Leaf Lard, Pure Lard
Gluten Free, Paleo Friendly
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.
After a minute add the minced shallot and garlic cloves. Stir to combine and cook 2-3 minutes.
Add roughly chopped potatoes and stir to combine all ingredients.
Add coconut milk & water and again stir to combine everything. Increase heat to medium-high and bring to a boil.
Cover and reduce heat to medium-high. Simmer for 40-50 minutes or until potatoes can be easily pierced with a fork.
Season finished soup with sea salt and black pepper, to taste.
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.)
Ladle soup into bowls to serve, drizzle with olive oil and serve with extra salt & pepper on top.