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Loaded Potato Soup

Author: Kelsey Romano
The ultimate cozy meal in under 30 minutes! This soup has all the flavor of a loaded baked potato but packed into a cozy soup. Plus it's paleo, whole30 and dairy free.
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Ingredients
 

  • 6 strips bacon, no sugar added
  • 1 onion, chopped
  • 1 ½ tbsp garlic, minced
  • 5 lb russet potatoes, cut into 1 inch cubes
  • 1 can full fat coconut milk
  • 4.5 cups chicken bone broth, My favorite is Kettle & Fire – use code HAPPY_BALANCEDLIFE to save $$
  • scallions, chopped, to garnish
  • 1-2 tbsp olive oil
  • salt & pepper, to taste

Equipment

  • instant pot

Instructions
 

  • Bake 6 strips of bacon in the oven on 400 for 20 minutes until the bacon is extremely crispy. Remove the rack from the oven and pour the bacon grease into instant pot. (you could use olive oil if you do not want to use bacon grease)
  • Set instant pot to saute mode with the bacon grease (or oil). Add in garlic & onions. Cook for about 3 minutes.
  • Add chopped potatoes, coconut milk, and chicken bone broth, and stir to combine. Place lid on instant pot and pressure cook for 25 minutes.
  • Once the 25 minutes is up, quick release the instant pot.
  • Use a slotted spoon to remove 1/3 of the potatoes and onions and reserve in a bowl on the side. Add salt and pepper to taste to soup pot.
  • Blend the remaining soup either using an immersion blender or transferring batches to a blender. Stir in the reserved potato and onions until combined.
  • Top individual bowls of soup with chopped scallions, full fat coconut milk or olive oil, bacon bits, cheese (not dairy free or paleo) and salt and pepper.
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