Loaded Fauxtato Soup – Nightshade-Free
This nightshade-free potato soup is a warming, hearty AIP makeover of one of my favorite soups: potato soup. This is one of my most proud creations, and it’s a dish I make again and again. This soup brings the warmth and comfort of a carb-y bowl of potato soup, without weighing you down. This post contains affiliate links.
When I had to do the Autoimmune Paleo diet– BOY was I lost. Lucky I found the protocol, but I hemmed and hawed on actually starting it. Then one day- BOOM! My body forced me into it, thus starting my autoimmune recovery mission.
As a foodie, this felt like a death sentence. I promise you it’s not! It doesn’t have to be! Eventually I started working my way around the kitchen, using skills I had picked up along the way to create amazing dishes that still satisfy me, even though I do not have to adhere to such a stringent protocol.
I make this soup every single Autumn/Winter now, when I need a comforting bowl of something delicious to sooth the day’s ills and nourish myself completely.
Ingredients in Nightshade-Free Potato Soup
Cauliflower – his is the foundation of the soup. Cauliflower becomes creamy and delicious when blended into a soup. In fact, you could skip every step after the blending, and you’d still have a delicious soup.
Bone Broth – I love Kettle & Fire if I do not have scratch-made bone broth on hand. You could really use any broth you’d like, but I love the body chicken bone both provides to this soup.
Coconut Milk – This is my replacement for heavy cream. You may use half & half, if you’d like. While that may not be on the AIP protocol, you may certainly take liberties when you’re adapting to your normal diet.
Nutritional Yeast – This is a staple in the dairy-free kitchen. If you’re unfamiliar, this is a way to include a cheese-like bite to any dish, and adds flavor and body to this soup. Plus, this stuff has incredible health benefits, including a hefty dose of b-vitamins. I like Bragg Nutritional Yeast, but you may use your favorite brand.
White Sweet Potato – I had not had any reason to eat beyond the “regular” orange sweet potatoes we have. You’ll find that this is a starchier potato, that tastes a bit more like a regular potato.
Arrowroot Starch – I use this 1:1 as a replacement for corn starch in paleo and AIP recipes. Weird note on this one, but sometimes you will see it sold in the spice aisle. Do not buy this one, the pricing is exorbitant. Buy yourself a bag of Bob’s Red Mill Arrowroot if you need a quantity of arrowroot.
Thick Cut Bacon – You may use your discretion here. I like thick cut. You may also cook up a whole lot more bacon and get loads of bacon in every bite. It’s all up to you. 🥓
Equipment
- 1 5 qt dutch oven
- 1 Sauté Pan
Ingredients
Soup
- 10 cups cauliflower chopped into 1-2 inch pieces (~ 2 small heads)
- 1 quart bone broth
- 1 medium yellow onion chopped
- 8 cloves garlic whole
- 1- 13.5 oz can coconut milk
- 2 tbsp nutritional yeast
- 4 tsp kosher salt or to taste
- 4 cups of white sweet potato medium dice
- 2 tsp arrowroot starch mixed with 3 tsp cold water
Garnishes
- 6 strips thick cut bacon chopped into ½ in pieces
- 1 bunch of green onions sliced
Instructions
- In a large pot, place cauliflower, onion, garlic, and bone broth and bring to a boil over medium high heat, and cook until cauliflower is tender.
- While this boils, you can cook your bacon in a separate pan until crispy. Drain and set aside.
- Once your cauliflower is tender, remove from heat. You can purée with an immersion blender. As you blend, gradually pour in the coconut milk, so that it emulsifies into the soup.
- Add in your chopped white sweet potato, salt, and nutritional yeast. Simmer over medium heat until potatoes are tender to the bite.
- Pour in your arrowroot starch mixture and stir well, and cook for one more minute. Serve hot, topped with green onions and reserved bacon.
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