Emulsifier Free Dairy Free Loaded Baked Potato Soup
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Learn more →Ingredients
6 servings
- 6 strips bacon, cut into ½-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 lbs russet potatoes (about 4 large), peeled and cut into ¾-inch cubes
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp smoked paprika
- ⅓ cup dairy free sour cream, plus more for serving
For serving
- 3 tbsp fresh chives, thinly sliced
- dairy free cheese, shredded (optional)
Can be omitteddairy free cheese
Instructions
- 1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tbsp of the drippings from the pot.
- 2
Add the olive oil to the pot with the reserved drippings and heat over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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