Description
Discover how to make a delicious loaded potato soup with this easy recipe. Learn the secrets to a creamy and flavorful soup that will warm you up!
Ingredients
- – 6 strips beef bacon, cut into small pieces
- – 3 tablespoons (45 ml) vegetable oil (unsalted or salted will work)
- – 1 medium yellow onion, chopped (about 1.5 cups/200g)
- – 3 large garlic cloves, minced
- – 1/3 cup all-purpose flour (42g)
- – 2 1/2 lbs gold potatoes, peeled and diced into pieces no larger than 1″ (this was about 6 large potatoes for me/1.15kg)
- – 4 cups chicken broth (945ml)
- – 2 cups milk (475ml)
- – 3/4 cup coconut cream (155ml)
- – 1 1/2 teaspoons (8 ml) salt
- – 1 teaspoon (5 ml) ground pepper
- – 1/4 – 1/2 teaspoon (3 ml) ancho chili powder
- – 3/4 cups coconut yogurt (160g)
- – Shredded cheddar cheese, chives, and additional coconut yogurt and beef bacon for topping (optional)
Instructions
- In a large Dutch oven or soup pot, cook the beef bacon pieces over medium heat until they are crispy and browned.
- Remove the bacon bits and set them aside, keeping the remaining fat in the pot.
- Add vegetable oil and chopped onion to the pot, cooking over medium heat until the onions soften (about 3-5 minutes).
- Stir in the minced garlic and cook until it becomes aromatic (approximately 30 seconds).
- Sprinkle the all-purpose flour over the ingredients in the pot and mix until you achieve a smooth consistency (use a whisk if necessary).
- Incorporate the diced gold potatoes into the pot along with the chicken broth, milk, coconut cream, salt, pepper, and ancho chili powder. Mix thoroughly.
- Increase the heat to bring the mixture to a boil, cooking until the potatoes are tender when pierced with a fork (around 10 minutes).
- Lower the heat to simmer, then carefully transfer about half of the soup to a blender (exercise caution, as it will be hot!) and blend until smooth (half is roughly 5 cups, but estimating is fine. Alternatively, you can use an immersion blender).
- Pour the blended soup back into the pot and add the coconut yogurt and reserved bacon pieces, stirring well.
- Let the soup simmer for 15 minutes before serving.
- Garnish with extra coconut yogurt, bacon, shredded cheddar cheese, or chives as desired. Enjoy!
Notes
- Try using full-fat milk or more coconut cream for a creamier soup.
- Adjust seasoning with extra salt, pepper, or chili powder to suit your taste.
- Make the soup vegetarian by omitting beef bacon and using vegetable broth instead.
