Description
A rich and creamy potato soup loaded with crispy bacon, hearty Yukon gold potatoes, and flavorful coconut milk, perfect for chilly days.
Ingredients
Scale
- 6 bacon strips, sliced into thin strips, split in two
- 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 inch 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, split in two
Instructions
- Heat up a large pot over medium-high heat for about 2 minutes. Add bacon into the pot and cook until crispy throughout. Remove with a slotted spoon and allow it to drain on paper towels.
- Add diced onions and garlic into the pan. Throw in two big pinches of salt. Cook for about 3 minutes until the onions are translucent.
- Add chopped potatoes, broth, salt, and pepper to the pot. Bring to a rolling boil, then lower heat to medium-low. Simmer for 25-30 minutes or until potatoes are tender.
- Once potatoes are tender, add canned coconut milk and stir well. Blend 3 ladles of tender potatoes with about one cup of broth until creamy, then return to the pot.
- Let simmer for another 5 minutes, then stir in half of the crisped bacon and green onions. Serve in bowls, garnished with remaining bacon and green onions.
Notes
For extra creaminess, substitute coconut milk with full-fat dairy. Adjust salt and pepper to taste and feel free to add vegetables like carrots or celery for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg