One of my favorite soups used to be loaded baked potato soup. I love the flavors (especially the bacon…DUH). Even though we don’t eat paleo (or even primal) 100% of the time, that is one of the soups I can no longer have. That much potato in one bowl just makes my stomach hurt like crazy. So I’ve attempted versions of this a few times, hunting for the perfect ratio of ingredients…and I think this time I have found the best amounts of everything!
As a note: if you’re primal, you can use 1 cup of 2% (or higher) milk if wanted.
4 slices bacon
2 Tbsp butter/ghee/coconut oil
2 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2-3 Tbsp arrowroot flour
4 C chicken broth
1 C full-fat canned coconut milk (or dairy milk, 2% or higher)
1 head cauliflower, roughly chopped
1 bay leaf
salt and pepper
chopped parsley leaves
sliced green onions
1.- Heat large skillet over medium-high heat. Cook bacon until it’s brown and crispy. Drain on paper towels.
2.- Melt butter in large stock pot or Dutch oven over medium heat. Add garlic, onion, carrots, and celery. Cook about three or four minutes. Dump in the cauliflower and bay leaf, and cook until tender (four or five minutes).
3.- Sprinkle arrowroot over top of your whole pile of vegetables and mix to lightly coat (it’s used as a thickening agent, so don’t think you need to see a heavy dusting or anything). Stir in broth and coconut milk–cook until thickened (three to five minutes).
4.- Bring to boil, reduce heat, and simmer until cauliflower is tender–10-15 minutes. Season with salt and pepper to taste. If it’s too thick, add more coconut milk and/or broth until desired consistency is reached.
5.- Garnish with chopped bacon and green onions and serve immediately.