Loaded Baked Potato Soup
Ingredients
- 1 white onion diced
- 2 tbsp avocado oil
- 3 lbs russet or yellow potatoes washed and cubed
- 3 tbsp ghee
- 4 cups chicken bone broth
- 2 cups milk I used unsweetened almond and you can’t taste it
- 1 tbsp minced garlic
- 3 tbsp arrowroot starch
- 1/2 cup sour cream I used @kitehillfoods dairy free
- 1 tsp sea salt
- Ground pepper to taste
- Optional: 1/4 cup collagen peptides I used @vitalproteins. It dissolves right in and is unflavored, but a great addition for protein!
Toppings
- 4-6 slices pasture-raised bacon
- Chives
- Sour cream
- Shredded cheese I used goat cheese
- Ground pepper
- Red chili flakes
Instructions
- Add oil to a large pot, along with diced onions to sauté on medium to high heat for 3-4 minutes. Add in garlic, stir, then add ghee. Sauté for 2 minutes, then add washed & cubed potatoes and bone broth.
- Cover and boil for 10-12 minutes, or until potatoes are fork tender. Reduce heat.
- Whisk together milk and arrowroot starch, then add to the pot & stir. Mix in sour cream, sea salt, ground pepper and collagen, if using.
- Use an immersion blender to blend about half of the potatoes, leaving the rest in cubes. Ready to serve!
- Top with shredded cheese, green onion, bacon, sour cream, pepper & red chili flakes 🤌