Creamy Potato Soup

Ingredients

• 1 package bacon (cubed; package size not specified)
• 1 onion (diced)
• 2.5 cloves garlic (minced; source specifies 2–3 cloves)
• 1 container bone broth (container size not specified)
• 5 Russet potatoes (large, peeled and cubed)
• 1 can coconut milk (can size not specified)
• salt (to taste)
• pepper (to taste)
• Greek yogurt (for topping; alternatively, use sour cream)
• sour cream (alternative topping to Greek yogurt)
• grated cheese (for topping; type not specified)

Steps

1. 1

   Cook the cubed bacon in a large pot until crispy. Remove the bacon and leave the bacon grease in the pot.

2. 2

   Add the diced onion and minced garlic to the pot. Cook until fragrant and softened.

3. 3

   Pour in the bone broth, then add the cubed potatoes. Simmer for about 5–8 minutes, or until the potatoes are fork-tender.

4. 4

   Remove the potatoes and place them in a blender with the coconut milk. Blend until creamy.

5. 5

   Pour the potato mixture back into the pot with the broth.

6. 6

   Add the bacon back to the pot. Season with salt and pepper to taste.

7. 7

   Serve topped with a dollop of Greek yogurt or sour cream and plenty of grated cheese.

Notes

Package, container, and can sizes are not specified. The source does not state a total yield or cooking times beyond simmering the potatoes for about 5–8 minutes; servings and overall times are estimates.

Nutrition per serving

• soup
• main
• comfort food
• fall
• one-pot
• gluten-free