This paleo soup recipe is a great low carb replacement for potato soup. It has the perfect blend of creaminess, chunkyness and bacon – you’ll never miss the potatoes or the insulin surge! This low carb recipe uses puréed cauliflower and coconut milk in place of dairy and flour that’s typically used to make a creamy soup. (Hint: use this trick any time you need a creamy base, you can flavor it in any direction!)
I love to fill my freezer with mason jars full of soup. It’s so easy to pull a few jars out of the freezer a couple times a week and keep them in the fridge, ready for me to quickly heat up at meal time. All my soups and stews have tons of veggies in them and the recipes are very flexible. I really don’t measure, but I’ve included measurements for those of you who are just more comfortable with that (ahem, you know who you are…) Fill in with whatever veggies you have or enjoy eating, the following are just suggestions. As always, I use organic everything as much as possible.
If you want to add chicken or other veggies like broccoli, asparagus, chopped zucchini or mushrooms, do it! It will be less like a traditional potato soup, but it’s a delicious chowder no matter what you put in it.
Share your recipe substitutions in the comments and inspire us on ways to modify this soup!
Rich and delicious dairy free, low carb alternative to traditional potato soup
- 1 large head organic cauliflower or 2 small ones
- 1 can organic full fat coconut milk
- 2 1/2 cups of organic chicken broth or bone broth
- 1 pkg of your favorite minimally processed bacon about 10 oz - omit if vegetarian/vegan
- 2 T reserved bacon grease - can substitute butter avocado or coconut oil.
- 1 medium onion chopped
- 3 cloves garlic minced
- 3-4 stalks of celery chopped
- 3 large carrots chopped
- 1 cup of chopped bell peppers red, orange, green or combo
- 1 leek thinly sliced
- 1 bay leaf
- Salt and pepper to taste if not using bacon, more salt will be needed
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cook bacon and reserve 2 T of grease
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Steam half of your cauliflower and set aside, roughly chop the other half
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In a stock pot, sauté all of the chopped veggies including cauliflower in bacon grease for 5-7 minutes.
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After steamed cauliflower has cooled, purée cauliflower and one can of coconut milk in a high speed blender or food processor. (You can do this step ahead of time and refrigerate if you’d like)
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Add broth and cauliflower/coconut milk purée to the sautéed veggies
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Chop up cooked bacon, reserve some for topping, stir the rest into the soup
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Add bay leaf
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Simmer until veggies are tender, 20-30 min
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Serve hot topped with bacon, chives, minced red onions, avocado
If you want to add chicken or other veggies like broccoli, asparagus, chopped zucchini or mushrooms, do it! It will be less like a traditional potato soup, but it’s a delicious chowder no matter what you put in it.
