Dairy-Free Potato/Cauliflower Soup
A hearty, dairy-free potato soup with bonus cauliflower!
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!