Cheddar Cheese Bacon Potato Soup with Beet Red Sauerkraut

INGREDIENTSInstructions

Ingredients

  • 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

Toppings:

  • CK Beet Red Kraut
  • Scallions

Instructions

  • 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!

Notes

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