A hearty, comforting sweet potato soup that will soon become your favorite.
I LOVE creamy potato soup, so when I started eating real food I definitely had to come up with a healthy version without dairy.
I’m also all about making quick and easy meals. I hate standing in the kitchen preparing dinner for long periods at a time. Although this soup does take a little extra effort, it’s still easy to make and worth it!
To make it easy I like to cook everything in one pot, it saves on washing dishes. 🙂 You can also use whatever amount of ingredients you would like. If you don’t want, or can’t eat, bacon you can leave it out.
I start out by cutting the bacon into small pieces and cook it in the soup pot. Once the bacon is crisp, remove it although it will be tempting try not to eat it. Remove most of the bacon grease and save it to use later for another time. I like to store it in a small glass dish, like Pyrex, with a lid.
Add the rest of the veggies and cook for a couple minutes until the onions are translucent. Pour in bone broth and potatoes, and cook until the potatoes are beginning to get tender. I like to blend half the soup in a blender, this is what will help make it creamy.
Add the creamy potatoes back into the soup pot, add the coconut milk and stir. For the coconut milk, I like to use the full-fat, unsweeten brands 365 Everyday Value from Whole Foods or Native Forest.
Add some parsley and bacon for garnish, you can even add some green onions on top. This soup is so delicious it probably won’t last very long.
Enjoy the recipe!
- 4 slices nitrate/nitrite free bacon, cut into 1" pieces
- 1 medium onion, diced
- 1 garlic clove, chopped
- 3 carrots, diced
- 3 stalks celery, diced
- 4-6 small sweet potatoes, peeled and cut into large chunks
- 8 cups chicken bone broth
- 2 15-ounce cans full-fat coconut milk
- Celtic or Himalayan salt to taste
- Fresh ground pepper to taste
- 1 tablespoon fresh parsley
- Add bacon pieces to a stock pot or Dutch oven over medium heat and cook bacon until crisp.
- Remove the bacon pieces from the pot and set it aside for later. Pour off most of the grease, leave about one tablespoon.
- Add the carrots, celery, garlic, and onions to the pot and cook for 2 minutes over medium heat until onions are translucent.
- Pour in bone broth and potatoes, bring it to a gentle boil over high heat. Once it starts to boil, turn the heat down to medium. Cook until the potatoes are beginning to get tender, about 10 minutes.
- Remove 1/2 the soup and blend in a blender or food processor. USE CAUTION, THE SOUP IS HOT! I let it sit for 5-10 minutes to let it cool slightly.
- Purée the soup and pour it back into the pot. (The more potatoes that are blended, the thicker the soup will be.)
- Add the coconut milk and stir until well blended (approximately 5 minutes).
- Garnish with bacon, parsley, and serve.
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