Loaded Baked Potato Soup with Bacon

Survive the cold weather with this soul-warming, rich-tasting soup that’s lighter on calories (and Whole30 friendly!). It has everything you want in a baked potato: the crispy skin, the creamy center, the scandalous toppings. But the best part of this soup is the deep, smoky flavor reminiscent of grilled, foil-wrapped potatoes on a hot summer night. Channel that energy in every bite, and winter’ll only last a few more weeks.

INGREDIENTS

For the soup

• 2 Tbsp. ghee
• 1 large yellow onion
• 2 cloves garlic
• 2½ pounds yellow potatoes
• 4 cups Chicken Bone Broth
• 2 cups unsweetened creamy cashew milk
• ½ cup coconut cream
• 1 teaspoon salt
• 1 teaspoon ground pepper
• ⅛ teaspoon nutmeg
• 4 dashes liquid smoke

For the toppings

• 6 slices bacon
• 2 scallion tops
• Crispy potato skins

INGREDIENTS

Preheat and prep

Preheat oven to 350º. Wash and dry all produce. Peel and finely chop the onion. Mince the garlic. Peel the potatoes, reserving about half of the skins in a bowl for later. Cut the potatoes into ¾–1 inch cubes.

Cover a baking sheet with parchment and arrange the potato skins in a single layer. Drizzle with olive oil and a hefty pinch of salt. Bake for 20 minutes.

Make the soup

Heat a large stock pot on high heat. Add the ghee and allow it to melt and coat the pot. Add the onion and sauté, stirring occasionally, for 15 minutes or until the onion is browned. Add the garlic and fry, stirring once, for 5 minutes. Add the potatoes, broth, cashew milk, coconut cream, salt, pepper, nutmeg, and liquid smoke, and bring to a boil. Simmer for 15–20 minutes or until the potatoes are very tender.

Fry the bacon

While the soup is simmering, fry six slices of bacon in a skillet over medium-high heat until crisp. Set aside to cool.

Blend the soup

When the soup is done, transfer to a blender or food processor and blend on high for 30 seconds. The result will be a creamy, velvety smooth consistency.

Serve and garnish

Ladle soup into bowls. Chop bacon slices into bacon bits. Thinly slice the scallion tops. Arrange 3–4 crispy potato skins in the center of the soup, top with bacon bits, scallions, and coarsely ground black pepper.