Baked Potato Soup (paleo)
This baked potato soup is thick, creamy, and has all the components of a traditional baked potato, but it is paleo!
Servings:
6
Calories:
425
kcal
Equipment
- Large pot
- Blender
- Measuring cups and spoons
Ingredients
- 2.5 lbs yellow or red potatoes (5-6 cups) (peeled & chopped)
- 1 medium yellow onion (diced)
- 1 large carrot (peeled and chopped)
- 2 celery stalks (chopped)
- 4 cloves of garlic (minced)
- 1 cup coconut cream or milk
- salt and pepper to taste
- 1/2 teaspoon thyme
- 1 32 oz container of vegetable or chicken broth
- 1 tablespoon olive oil or ghee
- 1 tablespoon arrowroot flour/starch
- 1/2 cup green onions (chopped (for garnish))
Instructions
-
Peel and chop your potatoes into bite-sized pieces.
-
Dice and chop your onion, carrot, celery, and garlic.
-
Heat your pot over medium on the stove with your oil or ghee if using.
-
Add your carrot, celery stalks, and onion, and saute for 5 minutes. Add your garlic and saute for another few minutes or until the garlic starts to brown.
-
Add your potatoes, broth, salt, pepper, and thyme, and bring to a boil. Then lower the heat bringing it to a simmer, cover your pot, and allow it to simmer for 25-30 minutes or until the potatoes are tender.
-
Once done, add your coconut cream or milk and stir.
-
Spoon 2-3 cups of the soup into your blender and blend until a creamy texture. Add it back into your soup.
-
Stir in the arrowroot starch/flour.
-
Serve and top with chopped green onions (optional).
-
Note: If you want an even creamier texture, blend more of the soup, or add another tablespoon of arrowroot flour.
-
This soup can be stored in an airtight container for up to 4 days in your refrigerator or frozen for up to 3 months. Enjoy!
Nutrition
Serving:
2
cups
|
Calories:
425
kcal
|
Carbohydrates:
56.7
g
|
Protein:
14.5
g
|
Fat:
22.9
g
|
Cholesterol:
50.8
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
