Baked Potato Soup & (low carb) Cheddar Chive Biscuits

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a large pot over medium-high heat and add a little olive oil.

Cut 12 pieces of turkey bacon into quarter-inch pieces and add to the pot.

Stir the bacon and allow it to brown for several minutes until crispy.

Remove the bacon from the pot and set aside, draining excess grease if using regular bacon.

Add 2/3 cup of grass-fed butter to the pot and let it melt, incorporating the bacon flavor.

Add 2/3 cup of organic all-purpose flour to the melted butter and whisk continuously to form a roux, cooking until thick and slightly brown.

Slowly pour in 7 cups of almond milk while whisking continuously to avoid lumps.

Add 4 large peeled and cubed potatoes to the pot and stir.

Add 5 chopped spring onions to the pot and stir again.

Pour in 2 cups of vegetable broth and stir to combine.

Cover the pot and bring the soup to a rapid boil, then reduce heat to medium-low and simmer for 30-40 minutes, stirring occasionally to help break down the potatoes.

After simmering, add the reserved bacon back into the soup and stir.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens