Description
This cozy and easy Creamy Loaded Potato Soup features crispy bacon, creamy coconut milk, and green onions for a gourmet touch.
Ingredients
- 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 the bacon into the pot and cook until crispy throughout.
- Remove the crispy bacon with a slotted spoon and let it drain on paper towels.
- In the same pot, add the diced onions and minced garlic. Cook for about 3 minutes until the onions are translucent.
- Add the chopped potatoes, chicken broth, salt, and pepper. Bring to a boil and then reduce heat to medium-low. Simmer for 25-30 minutes, until potatoes are tender.
- Add the canned coconut milk and stir well.
- Blend about 3 soup ladles of potatoes with 1 cup of broth until creamy.
- Pour the blended mixture back into the pot and let it simmer for another 5 minutes.
- Stir in half of the crispy bacon and half the green onions, and serve in bowls garnished with the remaining toppings.
Notes
You can substitute ghee with oil and use heavy cream instead of coconut milk if preferred.