Creamy Loaded Potato Soup

This rich and creamy potato soup uses Yukon Gold potatoes and coconut milk for a luxurious texture without the dairy. It is a satisfying one-pot meal that provides a comforting balance of smoky and savory flavors.

List of ingredients

• 6 turkey bacon strips – sliced into thin strips, split in two for smoky flavor.
• 1 small yellow onion – diced for a savory aromatic base.
• 6 garlic cloves – minced to provide depth.
• 1 tablespoon ghee or oil – optional, used if additional fat is needed for sautéing.
• 2 1/2 pounds Yukon gold potatoes – peeled and cut into 1.5-2 inch chunks for consistent cooking.
• 32 ounces chicken broth or bone broth – provides the liquid foundation and nutrients.
• 2 teaspoons kosher salt – plus additional amounts to adjust seasoning to taste.
• 1/4 teaspoon black pepper – for a subtle spicy kick.
• 1 1/4 cups full fat canned coconut milk – creates a creamy, dairy-free consistency.
• 1/3 cup green onions – thinly chopped and split in two for cooking and garnish.

step-by-step instructions

1. Cook the turkey bacon: Heat a large pot over medium-high heat for approximately 2 minutes. Add the turkey bacon strips and cook until they are crispy throughout. Use a slotted spoon to remove the bacon and let it drain on paper towels.
2. Sauté aromatics: Add the diced onions and minced garlic to the pot. Season with two big pinches of salt. Cook in the rendered turkey bacon fat for about 3 minutes until the onions are translucent. If the pan is too dry, drizzle in 1 tablespoon of cooking oil to prevent sticking.
3. Simmer the potatoes: Add the potato chunks, broth, salt, and pepper to the pot. Bring the liquid to a rolling boil, then immediately lower the heat to medium-low. Let the soup simmer for 25 to 30 minutes or until the potatoes are tender when pierced with a fork.
4. Incorporate creaminess: Stir in the full-fat canned coconut milk. To thicken the soup naturally, scoop 3 soup ladles of the cooked potatoes and place them in a blender with about one cup of the broth.
5. Blend and combine: Process the potato mixture on high speed until completely smooth. Pour this creamy puree back into the main pot and let it simmer for another 5 minutes to integrate the flavors.
6. Final touch: Stir in half of the crisped turkey bacon and half of the chopped green onions. Serve the soup in bowls and garnish each portion with the remaining turkey bacon and green onions.

Choosing the Best Potatoes

Advantages of Yukon Gold Potatoes

Yukon Gold potatoes are ideal for this recipe because they have a medium starch content. They hold their shape better than Russets but are creamier than red potatoes. This balance ensures the soup has both distinct chunks and a velvety base.

Using Russet Potatoes for Thickness

Russets are high-starch potatoes that break down more easily during the cooking process. If you use Russets, the soup will naturally thicken more than it would with Yukon Golds. However, be careful not to overcook them, or the soup may become too pasty.

Considerations for Red Potatoes

Red potatoes are waxier and hold their structure very well during simmering. While they provide excellent chunks, they do not release as much starch into the broth. You may need to blend a larger portion of the potatoes to achieve the desired thickness.

Customizing the Flavor Profile

Adding Smoked Paprika for Depth

Since turkey bacon is slightly less intense than other options, adding a teaspoon of smoked paprika can enhance the wood-fired flavor. Stir this in during the sautéing phase with the onions and garlic. This creates a more complex, earthy base for the soup.

Incorporating Fresh Thyme or Rosemary

Fresh woody herbs like thyme or rosemary pair exceptionally well with the starchiness of potatoes. Add a few sprigs to the pot during the simmering stage and remove them before blending. This adds a subtle floral note that cuts through the richness of the coconut milk.

Adjusting Heat with Cayenne Pepper

For those who prefer a bit of spice, a pinch of cayenne pepper or red pepper flakes can be added. Stir the spice in with the black pepper before the boiling process begins. This provides a gentle warmth that lingers in the back of the throat.

Dairy-Free Creaming Techniques

The Role of Full-Fat Coconut Milk

Full-fat canned coconut milk is used here to replace heavy cream. It provides the necessary fat content to create a mouthfeel that is rich and satisfying. Because it is stable at high temperatures, it won’t curdle during the simmering process.

Creating a Cashew Cream Base

As an alternative to coconut milk, you can blend soaked raw cashews with water. This creates a neutral, creamy paste that mimics the taste of dairy cream more closely. Simply substitute the coconut milk with an equal amount of cashew cream.

Natural Thickening via Potato Blending

The most important thickening step in this recipe is the partial blending of cooked potatoes. This technique utilizes the potato’s own starch to emulsify the broth and fats. It eliminates the need for cornstarch or flour, keeping the recipe grain-free.

Storage and Preservation

Refrigeration Guidelines

Store the leftover soup in an airtight glass container in the refrigerator. It will remain fresh and safe to eat for 3 to 5 days. The flavors often develop and intensify overnight, making the leftovers taste even better.

Freezer Safety and Texture

While you can freeze this soup, the coconut milk may separate during the freezing and thawing process. To prevent this, thaw the soup slowly in the refrigerator. Gently whisk the soup over low heat to re-emulsify the fats before serving.

Best Practices for Reheating

Reheat the soup on the stovetop over low to medium heat to avoid scorching the bottom. If the soup has thickened too much in the fridge, add a splash of chicken broth or water. Stir constantly to ensure the heat is distributed evenly throughout the pot.

Serving and Presentation

Ideal Side Dish Pairings

A crisp green salad with a lemon vinaigrette provides a refreshing contrast to the richness of the soup. Alternatively, steamed broccoli or sautéed spinach can add a nutritional boost and a pop of color to the meal.

Creative Garnish Options

Beyond green onions and turkey bacon, you can garnish with sliced radishes for a peppery crunch. A sprinkle of fresh parsley or chives also adds a bright, herbaceous finish to the bowl.

Bread and Grain Accompaniments

Serve this soup with toasted sourdough or gluten-free rolls to scoop up the creamy base. For a heartier meal, you can serve the soup over a small bed of cooked quinoa or brown rice.

Troubleshooting Common Results

Managing Thin Consistency

If the soup is too thin after the initial blend, simply ladle more potatoes into the blender. Process them into a puree and stir them back into the pot. Continue this process until the desired thickness is achieved.

Reducing Coconut Flavor

If you find the coconut taste too prominent, add a small squeeze of fresh lemon juice. The acidity of the lemon helps neutralize the coconut aroma. Additionally, increasing the salt or adding a bit more garlic can balance the sweetness.

Fixing Under-Cooked Potatoes

If the potatoes are still firm after 30 minutes, continue simmering for 5 to 10 minute increments. Ensure the heat remains on medium-low to prevent the broth from evaporating too quickly. You can add a small amount of water if the liquid level drops too low.

Frequently Asked Questions

Can I use vegetable broth?

Yes, you can replace the chicken or bone broth with a high-quality vegetable broth. This makes the recipe suitable for those who prefer a completely plant-based base while maintaining the savory profile.

Should I leave the potato skins on?

It is recommended to peel the potatoes to ensure the smoothest possible texture. Leaving the skins on can result in a grainier consistency and may interfere with the blending process when creating the thickening puree.

Is an immersion blender a good substitute?

An immersion blender is an excellent alternative to a traditional blender. Simply blend small sections of the soup directly in the pot until you reach your preferred level of creaminess, avoiding blending the entire pot to keep some potato chunks.

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