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whole30potatosoup

Creamy Potato Soup (Whole 30, Paleo, Dairy-free)

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Prep Time 15 minutes
Cook Time 20 minutes
Course Paleo, Soup/Stews, Whole 30

Ingredients
  

  • 1 lb Whole 30 compliant bacon, uncooked and diced
  • 2 tbsp avocado oil
  • 1 large, yellow onion, diced
  • 2 stalks celery, sliced
  • 3 carrots, diced
  • 4 garlic cloves, minced
  • 3 lbs. yukon gold potatoes, peeled, cut into 1 inch pieces
  • 6 cups broth
  • 2 tsp sea salt
  • 1/2 tsp turmeric
  • 2 bay leaves
  • 1 cup Nutpods original dairy-free creamer

Optional Toppings

  • sliced green onions

Instructions
 

  • Heat avocado oil in large soup pot or dutch oven over medium heat. Add diced bacon and cook until crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate and set aside.
    Add onions, celery and carrots to the pot and cook until soft. Add garlic to the pot and cook for about another 2-3 minutes.
  • Add potatoes, broth, salt, turmeric, bay leaves and stir to combine well, then bring to a boil.
  • Once the soup is boiling, turn it down to a simmer and cover. Cook for about 15-20 minutes or until the potatoes are tender and remove the bay leaves.
  • Using an immersion blender, blend the soup until desired creaminess. Add Nutpods creamer and stir well. Add salt and pepper if needed and serve with crispy bacon, sliced green onions, and fresh cracked black pepper.

Nutrition

Serving: 6g
Keyword bakedpotatosoup, creamofpotatosoup, potato soup, whole30potatosoup, whole30soup
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