Description
This comforting soup is perfect for a cozy supper.
Ingredients
Scale
- 1 lb bacon
- 5 lbs russet potatoes, peeled and cubed to 1/2″
- 1 tablespoon avocado or olive oil
- 1 large onion, diced
- 10 cloves garlic, minced
- 32 oz chicken broth, gluten-free, divided
- 1 ½ teaspoons salt
- 13.5 oz can coconut milk
Instructions
- Heat oven to 400°. Line a baking pan with sides with parchment paper. Place bacon slices in a single layer in the pan and bake in the oven for 18-20 minutes.
- While the bacon is baking, chop the onion, mince the garlic, and peel and dice the potatoes.
- Place 1 tablespoon of oil into the Instant Pot and then turn on saute. Place onion and garlic in the pot and saute, stirring frequently. After 2-3 minutes, turn Instant Pot off and then add diced potatoes, 2 cups of chicken broth, and salt to the pot.
- Secure the lid and set the manual setting for 7 minutes.
- When the bacon is done, place it on a paper towel-lined plate. After it cools enough, crumble or chop bacon into small pieces. Set aside.
- When the timer goes off on the Instant Pot, carefully release pressure using the quick-release method.
- Place the coconut milk, 1 cup of broth, and 1 cup of cooked potatoes into a blender. Blend for 30-60 seconds until smooth. Pour into the pot and add the remainder of the chicken broth and bacon. Stir and turn back on saute for a few minutes to heat through.
- Serve warm.
Notes
*You can substitute almond milk in place of the coconut milk.