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Cheddar Cheese Bacon Potato Soup with Beet Red Sauerkraut

Cheddar Cheese Bacon Potato Soup with Beet Red Sauerkraut

25 min
Prep Time

20 min
Cooking Time

45 min
Total Time



  • 1 Large yellow onion chopped

  • 1/2 cup Chopped celery

  • 1/2 cup Coconut oil

  • 6 cups Cubed & peeled potatoes

  • 3 cups Water

  • 3 cups Coconut milk

  • 4 teaspoons Chicken bouillon granules

  • 1/2 tsp Salt

  • 1/2 tsp Pepper

  • 1/4 cup Coconut flour

  • 5 cups Sharp shredded cheddar cheese

  • 1/2 pound Sliced bacon cooked


  • CK Beet Red Kraut
  • Scallions


  • Add the coconut oil into a large dutch oven and saute the onion and celery for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes until potatoes are tender.

  • Stir in 2 cups of coconut milk, bouillon, salt and pepper. Combine coconut flour and remaining coconut milk until smooth.

  • Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and cooked bacon. Stir until cheese is melted.

  • Garnish with the Beet Red + chopped scallions

  • Enjoy!

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