My husband is a pretty picky eater and wasn't too pleased when he saw soup on the menu. He wasn't convinced that a dairy free version of one of his favorites would fill him, or be the tasty dinner he was hoping for. But after the meal was done, he was nothing but compliments and I was really proud of the outcome. It's creamy, flavorful and surprisingly simple.Now, I will say that if you make this, it might not be as dark as mine is. I got a little distracted while sauteing the bacon and onions and they got a bit dark. Which is fine with me. But if you don't like a little bit of char, pay more attention to the soup and less to the Real Housewives.
Moving on to how to get this goodness on your table.
1 purple onion, diced
8 slices bacon
1/2 Tbsp ghee
1 container chicken broth (32 oz)
1 can coconut milk (full fat, I get mine at Trader Joes)
8 medium potatoes, diced
1 tsp garlic powder
salt and pepper to taste
green onion for garnishing
In a large stockpot, sautee diced onion and 4 slices of bacon, chopped up, in ghee until onion is translucent and bacon is crispy. Add chicken broth, coconut milk, potatoes, garlic powder, salt and pepper. Cover and simmer on low, 30-45 minutes, or until potatoes are soft. While the soup is cooking, cook remaining 4 slices of bacon to use as a garnish.
Once the soup is cooked, use an immersion blender for about 5 seconds to blend some of the potatoes up. Just stay on one section so you don't blend too many of the potatoes! You could also put a couple cups of the soup into the blender, puree and then put back in the pot.
Serve, garnished with bacon and green onion.So there you have it. This is an easy dinner to throw on your winter menu, no matter what your dietary plan is!