Potatoes often get a bad rap, but we should not overlook them! This recipe makes a great winter dish perfect when it’s cold outside!
Potatoes are a nutritious, healthy food that are rich in vitamins A, C, & B-complex and minerals. Potatoes also contain antioxidants that have anti-cancer properties and protect your heart and body agains free radicals.
They are also beneficial for those watching their weight as they are virtually fat-free and packed with dietary fiber.
This recipe uses ghee because it gives the soup that rich buttery flavor that works so well for baked potato soups. But you could also use organic butter or a healthy oil. Most baked potato soups list salt and pepper for their seasonings, but try adding thyme! It makes it extra tasty!
Loaded Baked Potato Soup
• 2-3 lbs. of russet potatoes
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp ghee or Avocado Oil
• 32 oz Organic Chicken Broth
• 2 tsp. Himalayan Pink Salt
• 1 tsp. black pepper
• 1/4-1/2 tsp. thyme
• 1 cup Coconut Milk (or cream)
• 1–2 tbsp Arrowroot Starch
• ¼ cup green onion, chopped
• 4 strips bacon, cooked and crumbled
Pierce potatoes with a fork then bake in the oven at 375 for 45-60 minutes depending on the size of your potatoes. Let them cool then cut in half and scrape out the potatoes discarding the skin. Alternative method is to peel your potatoes and boil them until done.
While the potatoes are cooking, place ghee or oil in a fry or soup pan over medium heat. Add onion and sauté for about 5 minutes until translucent. Lightly slide the onions off to the side and place the garlic in the pan. Sauté for 2-3 minutes, until fragrant. Place onion and garlic in a soup pot.
Add broth, seasonings and cooked potatoes. Cook for 10 minutes.
Take 1-2 cups of soup and add to a blender and blend until mostly smooth. Pour the soup back into the pot.
Stir in the cream and arrowroot starch to the soup and cook until heated through. You can add more arrowroot if you would like the soup to be thicker.
Place soup in a bowl and top with the crumbled bacon and chopped green onions.