A delicious dairy-free potato soup recipe that is so flavorful and packed with potatoes and bacon!
Happy Labor Day! Labor Day usually means that the summer is just about over. On Labor Day, I like to reflect and think about what I enjoyed about summer and if it was the summer that I would have wanted. If not, how can we make it better for next year?
I have always done that since I was a little girl. This summer was very hectic and chaotic. Now with fall, we can kick-back and relax with a cozy pumpkin spice latte or a big bowl of soup. Yum!
Even though, this is a dairy-free soup, it’s just as delicious and creamy as regular potato soup. You will be pleasantly surprised! It’s good! Even the hubby loved it.
I have been trying to incorporate healthier recipes into my diet by including a lot of dairy-free options. Some of them have been okay and some of them, like this potato soup, is just delicious.
For the creaminess of the soup, I added coconut milk and coconut cream. If you have a Trader Joe’s close by, you can find the coconut cream there. If you do not have it, you can always omit it if needed. It tastes great with just the coconut milk.
- 8 russet potatoes diced into cubes
- 4 cups chicken stock
- 1 cup coconut milk
- 1/4 cup coconut cream*
- salt and pepper to taste
- 8 slices bacon cooked and crumbled
- In a large pot, add in the potatoes, chicken stock, coconut milk, coconut cream, and 4 slices of the bacon crumbled. Cook on medium-heat with a lid for about an hour, or until the potatoes are tender. Add in salt and pepper, to taste.
*For the coconut cream, place a can of coconut milk in the refrigerator for at least 24 hours. You will see a thickened cream on the top when you open the can, that is the coconut cream. You will then see the liquid on the bottom, the coconut milk.