I thought my days of creamy delicious potato soup were over, until I made this one. Even if you can have dairy, you want this soup. It is that good. I used coconut cream, but it doesn’t taste like coconut. It just gave it a nice thickness.
Ingredients
- 2 packs *bacon (I used Applegate Organic Turkey)
- 1 poblano pepper
- 1 red bell pepper
- 6 garlic cloves
- 2 large shallots
- 2 large leeks (only the bottoms not the leafy tops)
- 9 small russet potatoes
- 4 tablespoons vegan butter (I used Earth Balance)
- 1 container of gluten free broth (I used Kitchen Basics chicken broth. It is the ONLY brand that I have ever found that is both MSG and gluten-free!)
Cream Sauce
- 1½ teaspoon Redmond Real Salt
- 1 ¼ teaspoon tarragon
- 20 grinds on the pepper grinder
- 1 can coconut cream
- ¼ cup gluten-free flour (I used Namaste Gluten Free Perfect Flour Blend)
Directions
- Soak potatoes in fruit and vegetable soak to clean (I love the Thieves Fruit and Veggie Soak)
- Cook turkey bacon 13 minutes 400 degrees in the oven
- Rinse potatoes, peel and chop them into small chunks.
- Chop vegetables.
- Pour off the bacon grease into a large sauté pan with 4 tablespoons vegan butter to melt or use olive oil if you are making it vegetarian / vegan
- Add vegetables, 5 grinds of pepper, and 1 teaspoon real salt in reserved turkey bacon drippings and butter until onion is translucent, and vegetables are tender about 7 minutes.
- Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes.
- Chop bacon
- Add bacon to the pan with the vegetables, and add enough chicken broth stock to just cover the potatoes. Bring to a boil, cover, and simmer until potatoes are tender.
- In a separate pan, 3 melt tablespoons vegan butter over medium heat.
- Add 1 can coconut cream.
- Whisk in gluten free flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro.
- Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
- Stir the cream mixture into the potato mixture.
- Add salt and pepper to taste. I added 15 grinds on the pepper grinder and ½ teaspoon salt.
- Let it simmer for an hour.
- Serve & garnish with scallions if desired.
To make this soup vegan, use rice paper bacon! I think it’s better than coconut bacon. You can use vegetable broth instead of chicken broth and sauté your veggies in olive oil.
Soup sounds delicious