Chunky Dairy Free Potato Bacon Soup
This chunky potato bacon soup has a thick and chunky potato soup base loaded with bacon flavor that can be made dairy-free with cashew milk.
Equipment
- large food processor or blender
Ingredients
- 3 lbs potatoes (I measured 3 lbs after peeling), diced
- 7 slices thick cut apple smoked bacon (¼ cup bacon grease reserved)
- 3 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 5 tablespoon all purpose flour
- 4 cups whole milk or cashew milk if dairy free
- 1 quart chicken bone broth
- 2 teaspoon salt
- ½ teaspoon pepper
optional toppings:
- crumbled bacon
- shredded cheddar cheese dairy free if desired
- sour cream
- green onions
Instructions
- Peel and dice the potatoes until you have 3 lbs and add to a large stock pot.
- Cover the potatoes with water and bring to a boil.
- Boil the potatoes until tender and easily pierced with a fork.
- While the potatoes are boiling, make the bacon.
- Heat a large fry pan over medium heat.
- Chopped the uncooked bacon into small pieces and add to pan.
- Fry the bacon, stirring occasionally until crisp.
- Reserve ¼ cup bacon grease and then set the bacon crumbled on a paper towel.
- Add the olive oil to the ¼ cup bacon grease.
- Add the diced onions and cook over medium heat, stirring occasionally until translucent and soft.
- Add the garlic and cook for 2 minutes, stirring constantly to avoid burning the garlic.
- Pour the onions, garlic, and liquid into a food processor or blender and puree (be careful as the onions will be very hot).
- Add the onion puree back to the pan and add 5 tablespoon flour. Stir until a paste is formed.
- Cook over medium heat for 2 minutes, stirring constantly.
- Slowly add the milk (or cashew milk if dairy free), stirring constantly.
- Bring to a simmer until thickened, about 3-5 minutes.
- Add HALF of the chicken bone broth, salt, and pepper. Stir well.
- Drain the potatoes and then add HALF of the potatoes and the remaining chicken bone broth to a large food processor (if it doesn't all fit just add what you can and add the rest to the soup base).
- Puree the potatoes and chicken bone broth until mashed potatoes are formed.
- Add the mashed potatoes to the soup base and stir well.
- Pour the soup into the large stock pot with the remaining potatoes.
- Simmer for 5 minutes then serve with desired toppings.