Happy New Year and 2019! As promised, I have the recipe for my husband’s potato soup. It can be made nut-free, coconut-free, top 8 allergen-free, FPIES friendly, and vegan/vegetarian. It will simply depend on the ingredients you choose to swap out for something that works for you. It’s a really easy recipe and tastes great with most substitutions. Here you go! (Please forgive my very unprofessional food photography. This isn’t a food blog, so sorry! One day I might have time to do better pictures. One day…)
Yields about 3 quarts
- 1 package nitrate-free bacon
- 1 large red onion (any other onion will work, too, but will make the soup sweeter in flavor over all)
- Apple cider vinegar or white wine vinegar, for de-glazing the pan. If you have neither, an extra splash of chicken broth will do.
- 1/2 – 1 tsp sea salt
- 1/4 – 1/2 tsp black pepper
- 1/2 tsp white pepper (if you don’t have it, just leave it out and consider increasing the black pepper in 1/4 tsp increments)
- 1/2 tsp nutmeg
- 1 tsp ground fennel
- 1/4-1/2 tsp garlic powder
- 5 -6 russet or Idaho potatoes, skin on or off, cut in half and then sliced (I like to chunk them, myself. But this is how he dictated the recipe, so, onward!)
- 2.5 cups low-sodium or homemade chicken broth or stock
- 2) 15 oz cans full-fat coconut milk (we recommend A Taste of Thai or basically any brand other than store-brand or Goya. Those two tended to be grainy and overly coconut-y.)
- Cut the bacon and dice the onion. In a dutch oven or cast iron or large soup pot, brown the bacon until very crispy, but don’t burn it. Add in the onion and cook both until the onion is caramelized.
- Use a small splash of apple cider vinegar to de-glaze your pan, scraping up the browned bits. Add in the potatoes, salt, pepper, nutmeg, fennel, and garlic powder.
- Cook until the potatoes are starting to brown nicely. If everything is sticking, add a little coconut oil. Potatoes are very oil/grease hungry and will soak up about 6 tbsp of oil per 5 potatoes when frying. So start with 2-3 tbsp of oil if you add it, and then add a little more as needed.
- Once potatoes are browned (like pan-fried hash browns), add chicken broth and coconut milk. Bring to a simmer, and simmer until potatoes are as soft as you like.
From Mr. Norseman: *You can skip the nutmeg, sub black pepper for white pepper, and skip the fennel, but these all help add amazing flavor to this soup. White pepper has a different flavor in foods than black pepper, and also more heat. If you don’t like foods to be very spicy, reduce white pepper to 1/4 tsp.