Golden cubes of russet potato simmer with onion and garlic until fork-tender, then get mashed just enough to thicken the pot while leaving plenty of hearty chunks behind. A can of full-fat coconut milk swirls in for that classic velvety richness, joined by a smoky hit of paprika and a dollop of dairy free sour cream stirred right into the base. Every bowl gets finished with a scatter of fresh chives and, if you're feeling it, a handful of dairy free shredded cheese melting on top. It's comfort-food soup at its best — thick, creamy, and deeply savory in every spoonful. This one's a genuinely satisfying pick for a plant-based dinner rotation, no fuss required to make it work.
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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.
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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