Description
A warm and comforting creamy potato soup loaded with bacon, garlic, and coconut milk, perfect for chilly evenings.
Ingredients
Scale
- 6 strips of bacon (sliced into thin strips)
- 1 small yellow onion (diced)
- 6 garlic cloves (minced)
- 1 tablespoon ghee or cooking oil (optional)
- 2 1/2 pounds Yukon gold potatoes (peeled and cut into chunks)
- 32 ounces chicken or bone broth
- 2 teaspoons kosher salt (or more to taste)
- 1/4 teaspoon black pepper
- 1 1/4 cups full-fat canned coconut milk
- 1/3 cup green onions (thinly chopped, split in two)
Instructions
- Heat a large pot over medium-high heat for about 2 minutes.
- Add the sliced bacon and cook until crispy. Remove it with a slotted spoon and let it drain on paper towels.
- In the same pot, toss in the diced onion and minced garlic. Sprinkle in a couple of pinches of salt and sauté for about 3 minutes until the onions are translucent.
- Add the chopped potatoes, chicken broth, salt, and pepper. Bring the pot to a rolling boil. Once boiling, reduce the heat and let it simmer for 25-30 minutes until the potatoes are tender.
- Stir in the canned coconut milk. Transfer about three ladles of the soup (along with a cup of broth) into a blender. Blend until creamy, then return this mixture to the pot.
- Add half of the crisped bacon and most of the green onions. Let it simmer for another 5 minutes.
Notes
Garnish with remaining crispy bacon and green onions before serving. Pairs well with sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: potato soup, creamy soup, comfort food, winter recipes