How to make Broccoli Baked Potato Soup Whole30/Paleo/Glutenfree
creamy and filling loaded baked potato soup with broccoli, that is paleo, whole30, and glutenfree.
Servings
4-5serving
Cook Time
25-30 min
Servings
4-5serving
Cook Time
25-30 min
Ingredients
Instructions
  1. Place potatoes in a medium pot, top with broccoli, add 1 1/2 tsp of salt. Bring to a boil on medium heat for 12-15 minutes or until tender. Preheat oven on broil. Remove from heat and drain. Remove broccoli and set aside. Gently smash potatoes with a potato masher, making sure to leave some chunks. Place on a baking sheet and lightly brown the top. Abut 5-7 minutes. Of course, you can skip the broiling step if you want.
  2. Heat 2 tbsp of olive oil in a large pot, med-high heat. When hot, add bacon and cook until crispy. Making sure to stir and turn down the heat as needed. Remove bacon from pan leaving the drippings. Add ghee, then add onions. Cook for 5 minutes, or until soft and translucent. Next, add garlic, cook an additional 1 minute.
  3. Stir in the broccoli and sour cream. Add chicken broth, and cook on low-medium heat. Add potatoes, stir, making sure to scrape the bottom of the pot.
  4. Blend cashews, coconut cream, and 1/2 cup of nutritional yeast until creamy. Stir cashew cream into the potato soup, add arrowroot mix, half the bacon, 1 tsp of salt, black pepper, rest of the nutritional yeast, and dried parsley. Simmer on low for 3 minutes. Turn off heat and serve garnished with green onion, bacon, and sour cream