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potato soup in bowl

Dairy Free Potato Soup


  • Author: meredith
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x

Description

Easy dairy free potato soup made with thick cut bacon, creamy unsweetened coconut milk and a colorful medley of purple, yellow and red potatoes.


Scale

Ingredients

  • 16 oz. thick cut bacon
  • 2 bunches green onion
  • 1 red pepper
  • 3 garlic cloves
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 3 lb. petite medley potatoes
  • 1 1/2 cups fresh or frozen sweet corn
  • 6 cups chicken broth
  • 114 oz. full fat, unsweetened coconut milk
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • Chopped parsley

Instructions

  1. Roughly chop 16 oz. of thick cut bacon. Saute the pieces in a soup pot until crispy.
  2. Chop up two bunches of green onions using all of the white parts first and enough greens to make 1 and 1/4 cup total.  Remove seeds and chop one whole red pepper and mince three garlic cloves.
  3. When the bacon is crispy, pour it out onto a paper towel to drain. Leave 1 Tablespoon of bacon fat in the pan. Saute the onion, pepper and garlic in the pan, stirring occasionally on medium heat, until the vegetables are translucent.
  4. Turn off the heat and chop one cup each of celery and carrots.  Roughly chop 3 lbs. of red, yellow and purple petite potatoes.
  5. On medium heat, stir in the carrots, celery, potatoes, 1 1/2 cups fresh or frozen sweet corn and two cups chicken broth.
  6. Cover and simmer the soup for 10 minutes or until the potatoes are fork tender. Then add an 4 additional cups of chicken broth.
  7. Shake and open a can of full fat, unsweetened coconut milk and pour it into your soup.  Add 1/2 tsp. pepper and 1/2 tsp. salt.  Add your crispy bacon back in and heat through.
  8. Top with fresh parsley and serve.

  • Category: Soup
  • Method: Cook
  • Cuisine: American

Nutrition

  • Serving Size: 12

Keywords: dairy free potato soup recipe