Recipe | Loaded Baked Potato Soup


You will need:

  • 1 lb. red creamer potatoes
  • 1 bag fresh or frozen cauliflower rice
  • 2 cups chicken broth
  • 10 oz. bacon (could use more if you’re a bacon lover)
  • 14 oz. large-cut mirepoix
  • 2T potato starch
  • 1C coconut milk
  • 2C water
  • 1T nutritional yeast
  • 2t sea salt
  • 1/2t pepper
  • 1/4 cup green onions, chopped

You need to:

  1. Add potatoes, cauliflower rice, and chicken broth to an instapot, and set on manual for 12 minutes.
  2. While the instapot is heating, cut the bacon into 1/4″ pieces and pan-fry on medium-high.  Remove the bacon from the grease; keep grease.
  3. Still on medium-high, sautee the mirepoix in the bacon grease until cooked & it starts to brown a little.  Add the potato starch and the coconut milk.
  4. When the potatoes are done cooking, blend the broth, potatoes, and cauliflower with an immersion (stick) blender.
  5. Add the creamy mirepoix mixture to the instapot.
  6. Add the remaining ingredients, and stir to combine.
  7. “Keep warm” as long as you need it (I made my soup at lunchtime and ate it nearly 6 hours later…).  Makes approximately five servings for hungry people ^_^

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