A baked potato, but make it a Whole30 friendly soup 🥔🔥👏🏼 Honestly, I made this yesterday and I have NOT stopped thinking about the leftovers all day. I snuck in some cauliflower to make it a little less carb heavy you can’t even tell it’s there! It’s a new staple for me 🙌🏼
WHOLE30 POTATO SOUP
Ingredients
- 2 tbsp olive oil
- 1 onion (diced)
- 4 cloves garlic (minced)
- 4-5 golden potatoes (cut into cubes)
- 2 cups cauliflower florets
- 3 cups chicken broth
- 1 cup @ripplefoods half and half or almond milk
- salt and pepper
- a dash of cayenne
- bacon
- scallions
Instructions
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Heat olive oil in a large pot over medium heat. Add in white onion and garlic cloves. Sauté until fragrant (5-7 min).
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Add in potatoes (should be a little smaller than the size of tennis ball), cauliflower florets, chicken broth and @ripplefoods half and half or almond milk, and season with salt, pepper and cayenne.
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Bring to a boil with the heat on high, cover and turn heat to low. Let it simmer for 45 minutes and then either use an immersion blender or regular blender to blend the soup until smooth. You can remove some potato chunks before you blend if you want to keep it chunky! Feel free to add more broth if it’s too thick for your liking.
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Season to taste and top with bacon and scallions! If you’re not Whole30, highly recommend some cheddar cheese and sour cream on top!
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