December 21, 2017
Loaded Mashed Potato Soup
Nothing soothes the winter blues better than a nice hot bowl of homemade soup. Heck, I do not even care what kind of soup it is… broth based, cream based, filled with my favorite meats or just piled high with lots of veggies, I do not care! As long as it is in my favorite hand thrown mug and it is literally steaming… and I do not spill it on the couch or Tater Dog, than I am good! ( Hangriness diverted! )
Growing up, one of my favorite foods was mashed potatoes. I used to ask my mom to make them for my birthday dinner just about every year. In fact, they are still one of my favorites because they pair perfectly with just about any protein, they are gluten free, which the fiancé is always thankful for, you can add a lovely twist to any mashed spud dish with herbs and garnishes, and to put it simply, they easily soothe my soul. So, by adding them into a soup, it is a win-win for everyone. I love this recipe, and I know for a fact that you will, too.
Mashed potatoes add richness a and a creaminess that you just can’t get from just plain ole heavy cream. This recipe is a great way to use up any holiday leftovers that may be taking up refrigerator shelf room. Plus, if your spuds are Whole30 approved, you are setting yourself up to conquer those 30 days. Below I have noted the ingredients you should swap in order to make it Whole30 approved. You will not miss out on any of the flavors, so don’t you worry about that. If you wish to not do the Whole30 version, you are going to simply find a light, nourishing soup that is gluten free and kid-approved.
This is the ULTIMATE recipe to warm you to your bones. Click here for a printable version.
4 slices of Whole30 compliant bacon
1 medium onion, diced
1 sprig of fresh thyme
3 cloves of garlic, minced
1 carton of Whole30 compliant chicken broth
4 cups leftover mashed potatoes
¼ cup coconut milk OR low-fat Greek yogurt
1/3 cup reduced fat cheddar (optional)
2 tablespoons fresh dill, chopped
3 tablespoons chopped green onion
salt and pepper to taste
Let’s Get To It!
1. Add the diced bacon to a Dutch oven over medium high heat and cook until crispy – remove from pan and set aside leaving the bacon drippings
2. Add the onion to the pan and cook for about 7 minutes
3. Next, add the garlic and thyme and cook until fragrant, about 1 or 2 minutes
4. Add the stock, bring to a boil then reduce heat and let simmer for 20 minutes
5. Turn the heat off, but leave on the burner
6. Stir in potatoes, coconut milk or Greek yogurt, and blend with an immersion blender until nice and smooth
7. If using cheese, add it now along with the dill, salt, pepper, half the bacon, and half the green onion.
8. Bowl it up, top it with garnishes, and serve
This Loaded Mashed Potato Soup is bursting with flavor and super easy to make. This is a great recipe to let the kiddos help out with in the kitchen.
Healthy, gluten free, and perfect for winter!