Dairy Free Creamy Potato Soup With Bacon Recipes

CREAMY POTATO BACON SOUP

Creamy Potato Bacon Soup image

Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.

Provided by Holly Nilsson

Time 45m

Number Of Ingredients 12

Ingredients

8 slices bacon (chopped)
½ onion (diced)
2 cloves garlic (minced)
2 ribs celery (diced)
3 cups chicken broth (low sodium )
16 ounces baking potatoes (peeled and diced ½", about 2 medium potatoes)
¼ teaspoon dried thyme
1 cup heavy cream
1 tablespoon cornstarch
salt & pepper to taste
cayenne (pinch)
parmesan cheese & sliced green onions for garnish

Steps:

Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

Nutrition Facts : ServingSize 1.25 cup, Calories 506 kcal, Carbohydrate 28 g, Protein 10 g, Fat 40 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 111 mg, Sodium 982 mg, Fiber 2 g, Sugar 2 g

CREAMY POTATO SOUP WITH BACON {WHOLE30}

Creamy Potato Soup with Bacon {Whole30} image

This easy and delicious creamy potato soup is loaded with flavor, bacon, and hearty chunks of potatoes too. It's the perfect comfort food on cold winter nights! It's dairy-free, Whole30 compliant and paleo friendly.

Provided by Michele Rosen

Categories Dinner Lunch

Number Of Ingredients 13

Ingredients

1 lb bacon (sugar free for Whole30, cut into 1" pieces)
3 Tbsp reserved bacon fat
1 onion (chopped)
4 garlic cloves (minced)
3 lbs russet potatoes (peeled and cut into small pieces (about 1/2 inch pieces))
3 tbsp tapioca flour (or arrowroot)
4 cups chicken bone broth
14 oz can full fat coconut milk
3 Tbsp nutritional yeast
1 tsp fine sea salt
1/4 tsp black pepper
Thinly sliced green onions (for garnish)
Additional sea salt and black pepper (to taste)

Steps:

Heat a large stock pot/dutch oven (cast iron preferred) over medium-hi heat and add the bacon to cook. Once crisp, use a slotted spoon to drain on paper towels and set aside. Reserve about 3-4 Tbsp of the bacon fat in the pot and discard the rest.
Lower the heat to medium and add the onions. Cook about 3-5 minutes or until soft and fragrant.
Add the garlic and cook another minute until soft and fragrant. Add the potatoes and toss to coat. Sprinkle the tapioca flour over the potatoes and stir to coat. Add in the broth, coconut milk, salt, pepper, and nutritional yeast. Stir to combine everything well.
Bring the mixture to a boil over medium high heat and cook until potatoes are fork tender - about 10-12 minutes. Lower the heat to medium low.
Now you will blend half of the soup mixture one of two ways. First - If you have an immersion blender, remove half of the soup to another pot and puree only one half of the soup (it doesn't matter which half you puree)
Second - if you're using a regular blender. Carefully transfer half of the soup to the blender (using a ladle works best) and puree until smooth.
Combine the pureed soup with the chunky half and stir well. If you decide you want the soup creamier with fewer chunks of potato, you can puree another batch of soup.
Add 3/4 of the bacon to the soup and allow it to simmer for a few minutes. The bacon will make the soup saltier, so don't add any additional salt until you've allowed the flavors to blend. After 5 minutes or so, taste the soup and season with additional sea salt and black pepper, if desired.
Garnish with plenty of thinly sliced scallions or chives to serve and the remaining bacon. Enjoy! Store leftovers covered in the refrigerate for up to 4 days.

Nutrition Facts : Calories 513 kcal, Carbohydrate 38 g, Protein 18 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 37 mg, Sodium 726 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

GLUTEN FREE DAIRY FREE CREAMY POTATO SOUP

Gluten Free Dairy Free Creamy Potato Soup image

I was cleaning out my chest freezer when I realized I had saved two ham bones. They were all wrapped up just waiting to be used. I usually cook a ham and then save the bone for another meal. Well, it just happened to be really chilly outside so I decided I was going to make myself some creamy potato soup. Now this was a first for me but I make pea soup all of the time so I figured it couldn't be that hard. It turned out perfect. Chunks of ham and potato, who could ask for more. I called this soup creamy potato but there isn't any dairy in my recipe. The potatoes boiled down and made this wonderfully thick soup.

Provided by neverlivingwithout

Categories Lactose Free

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 gluten-free ham bone
6 cups gluten-free chicken stock
4 potatoes, peeled and diced
1 large onion, diced
1 carrot, diced
1 teaspoon salt
pepper (about 6 twists on the pepper grinder)

Steps:

Start by cooking your ham bone in the broth for at least 30 minutes.
Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.
Add the rest of your ingredients and simmer for 20 minutes.
If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot Gluten Free bread.

Nutrition Facts : Calories 123.5, Fat 0.2, SaturatedFat 0.1, Sodium 404.1, Carbohydrate 28.1, Fiber 3.8, Sugar 2.6, Protein 3.2

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