Description
A warm, creamy loaded potato soup filled with crispy bacon and hearty Yukon gold potatoes, perfect for cozy dinners or brunches.
Ingredients
- 6 bacon strips, sliced into thin strips
- 1 small yellow onion, diced
- 6 garlic cloves, minced
- 1 tablespoon ghee or oil (optional)
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1.5-2″ chunks
- 32 ounces chicken broth or bone broth
- 2 teaspoons kosher salt (plus more, to taste)
- 1/4 teaspoon black pepper
- 1 1/4 cups full-fat canned coconut milk
- 1/3 cup green onions, thinly chopped
Instructions
- Heat a large pot over medium-high heat for about 2 minutes. Add the bacon and cook until crispy, then remove it with a slotted spoon and let it drain on paper towels.
- Add the diced onion and minced garlic to the pot. Sprinkle in two big pinches of salt. Cook for about 3 minutes until the onions turn translucent.
- Toss in the chopped potatoes, broth, salt, and pepper. Bring the soup to a rolling boil, then reduce the heat to medium-low and let it simmer for 25-30 minutes or until the potatoes are tender.
- When the potatoes are ready, stir in the coconut milk. Add about three ladles full of tender potatoes into a blender with one cup of the broth. Blend until creamy, then pour this mixture back into the pot. Simmer for an additional 5 minutes.
- Stir in half of the crispy bacon and green onions. Serve in bowls, garnished with the remaining bacon and green onions.
Notes
For a vegetarian version, omit the bacon or substitute with turkey bacon.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American