It was twenty-degrees this weekend in Dallas which means I instantly was craving soup. Not just any soup, a good, comfort-food soup. Enter this Whole 30 approved potato soup. Yup, you can have potatoes on the Whole 30. The first time I did it you could not and then they revised the rules. Thank you Ryan Gosling and the Whole 30 rule makers! (Ryan Gosling has nothing to do with the rules, I’d just like to thank him for being nice to look at and for his sweet speech on the Golden Globes on Sunday.) As I’ve mentioned, I’m trying to leave some foods for just the weekends (like bacon) since I’m prepping for my wedding over the next few months. Potatoes fall into that category, too. While they aren’t necessarily bad for you, they don’t have a ton of nutritional benefits either. They sure are good though.
This soup is really easy to make and is great reheated. C and I ate on it all weekend. He kept saying how good it was and that he didn’t even need to add cheese. (Despite all my efforts I could not talk him in to doing another Whole 30 with me this January.) No cheese needed? That means it’s really good people. He ate the first bowl without cheese and then added some to the next one. Because, even when you don’t need it, it’s cheese. And its really good. But, I won’t talk about that any more because I’m on the Whole 30 and.. I can’t. Anyyywayyyys…
You’ve definitely got to add this into your soup rotation whether you’re on the Whole 30 or not. It’s delicious. Grab the recipe below.
- 3 pounds of potatoes (white or red, I used red)
- 1 large sweet onion, chopped
- 1.5 Tablespoons arrowroot starch
- 32 ounces of chicken broth
- 1/4 cup nutritional yeast (make sure its gluten free)
- 1 16 ounce can of coconut milk
- 1.5 Tablespoons pepper
- 1 teaspoon salt
- 1/2 pound of bacon
- 1 bunch of green onions
- Start by cooking your bacon in a large sauce pan over medium heat. When cooked, set aside on paper towels.
- Using the sam pan with the bacon grease, cook your onion over medium heat. When soft, add in arrowroot starch. Continue cooking, stirring, for about one minute. Then, add in chicken broth slowly, stirring constantly.
- Add your potatoes to the pan and bring to a boil. Then simmer until the potatoes are soft. Turn down your heat and mash your potatoes in the pan using a potato masher.*
- Add the nutritional yeast and coconut milk and stir to combine. Finally, add your bacon, pepper, and salt.
- Serve hot and top with additional bacon and green onions + whatever else your little heart desires. Enjoy!
*How much you mash your potatoes depends on how thick or creamy you want your soup. We left ours a little on the thick side with larger potato pieces in it. (I’ll say chunky because I don’t know what else to call it but I DO NOT like that word. haha). You can even use an immersion blender to really get them smooth. I think it’s good either way.