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Whole30 Potato Soup | Paleo, Dairy Free


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A delicious, lightened version of the classic creamy potato soup! This dairy-free potato soup has that hearty potato feel and taste but with half the carbs and added veggies! It is dairy-free, gluten-free, paleo, and whole30!

Not to mention the simplicity of the ingredients makes this soup even more beautiful and weeknight friendly!


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During these cold months, is there anything better than a cozy, comforting bowl of soup? This soup hits the spot and pairs best with fuzzy socks, a huge blanket, and some crusty french bread to dunk.

I do half potatoes and half cauliflower, no cheese or heavy cream to make it healthier, lighter, and nutrient dense. I also use coconut milk from the can to replace that thick silky consistency heavy cream has!

This soup is a winter staple that will have you coming back for seconds and slurping up the leftovers for every last drop! I hope you love it as much as I do.

Frequently Asked Questions

Can I use frozen cauliflower?

Yes! This is actually what I used in my recipe. You can use frozen or raw cauliflower.

What kind of potatoes should I use?

I used diced, peeled russet potatoes. Peeled red potatoes would also be great and hold their shape well in this soup. Yukon Gold would be a great choice as well. Just be sure the potatoes are fork-tender to test for doneness.

What kind of broth should I use?

A good soup is only as good as the broth you use. My rule is if you can sip it hot without anything added and it tastes good, it’s good for your soup!! I love swapping broth with homemade bone broth for a healthier soup. (Kettle and Fire (affiliate link) and Bonafide Provisions make great bone broths as well!) I also like the Kirkland organic chicken broth. I recommend reduced sodium but if not, lower the amount of salt in this recipe and taste along the way to season to your liking!

Let me know in the comments if you make this delicious soup!

creamy, silky smooth, dairy-free potato soup

Dairy-Free Potato/Cauliflower Soup

Sarah
A hearty, dairy-free potato soup with bonus cauliflower!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 5 strips bacon I like uncured and nitrate free!
  • 2 tbsp avocado oil (or butter if not completely dairy-free!)
  • 1/2 medium diced white onion
  • 4 cloves minced garlic
  • 4 large peeled russet potatoes cut into even bite sized pieces
  • 3 cups bite-seized chopped cauliflower fresh or frozen florets work!
  • 4 cups reduced sodium chicken broth see broth note!
  • 1 can coconut milk
  • 2 tbsp tapioca flour or arrowroot flour
  • 1 tsp sea salt
  • 1/4 tsp chilli powder
  • 1/4 tsp paprika

Optional Toppings

  • freshly cracked black pepper
  • shredded cheddar cheese if not completely dairy-free!
  • chopped chives
  • leftover crumbled bacon
  • chopped fresh or dried parsley

Instructions
 

  • Heat a large sauce pan with about 2 tbsp of avocado oil. Add 5 strips of uncooked bacon to the pan in an even layer.
  • Cook the bacon fully. (It doesn't matter if it gets broken up, it will be crumbled later anyway.)
  • Once the bacon is cooked, remove with a spatula and place on a paper towel (allowing the fat to remain in the sauce pan).
  • Add the diced white onion to the saucepan with the bacon fat. Cook on medium heat until the onion is translucent.
  • Add the diced garlic to the sautéed onions. Mix until fragrant, about 1 minute.
  • Add broth, sea salt, pepper, chili powder and paprika to the saucepan.
  • Allow the liquid to come to a boil on medium-high heat. Add diced potatoes and cauliflower to the liquid and let gently boil for 10 minutes until the potatoes are just about fork tender.
  • Add coconut milk to the soup and stir.
  • Using an immersion blender, blend about half the soup until its partially blended and partially chunky. (Alternatively, you can carefully put 2-3 cups of soup in a blender, blend until smooth and add back into the soup.)
  • Remove a ladle full of soup liquid and put it into a measuring cup or bowl. Add the tapioca flour and whisk vigorously until fully combined. Add back into the soup and stir.
  • Add the crumbled bacon back into the soup (reserving some for topping at the end!) Allow the soup to simmer on low for about 10 minutes.
  • Once it is done simmering, it's ready to serve! Top each bowl with a dash of parsley, fresh cracked black pepper, leftover crumbled bacon and possibly a side of crusty french bread! ENJOY!!

Notes

This soup will stay good in the fridge for 3-4 days in an airtight container. You can also freeze it for up to 3 months.
Tip: Double this batch and freeze some for those lazy winter nights!
Keyword healthy, soup, winter

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