Description
A comforting and creamy potato soup loaded with crispy bacon and warm spices, perfect for cold days or family gatherings.
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 (split in two)
Instructions
- Heat a large pot over medium-high heat for about 2 minutes. Add the bacon and cook until crispy throughout. Remove the bacon with a slotted spoon and let it drain on paper towels.
- In the same pot, add the diced onions and garlic. Sprinkle in two big pinches of salt. Cook in the bacon grease for about 3 minutes, until the onions become translucent. If there isn’t enough grease, add about 1 tablespoon of cooking oil.
- Add the chopped potatoes, broth, salt, and pepper to the pot. Bring the soup to a rolling boil, then lower the heat to medium-low. Let it simmer for 25-30 minutes or until the potatoes are tender.
- Once the potatoes are tender, add the canned coconut milk and stir well. Take about three ladles of tender potatoes and one cup of broth, and blend until creamy. Pour this mixture back into the pot and let it simmer for another 5 minutes.
- Stir in half of the crisped bacon and the green onions. Serve in bowls, garnished with the remaining bacon and green onions. Enjoy!
Notes
Top with extra crispy bacon, chopped green onions, or sour cream. Pairs well with crusty bread or fresh salad.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American