“bacon” ranch potato soup
If you’re sick of coconut bacon now, it’s probably sick of you, too.
As for I, there is no shortage of soup nowadays that justifies a coconut bacon garnish. J and I have remained relatively healthy this season – knock on wood – and perhaps the amount of brothy and creamy bowls we’ve eaten has something to do with it. He caught a small cold recently, but nothing alarming, and I usually get illness out of my system sometime in October each year. Ain’t no one getting down with the sickness here.
We’ve been craving a lot of bowl suppers lately, be it rice-based, noodle-based, or a soup or stew. They’re usually quick to prepare, customizable, and filling, and many of our dishes have tuned to a healthier note than over Christmastime.
I can’t say we ate a lot of soup growing up, excepting mom’s minestrone which is BOMB, and this bizarre bean soup phase my dad went through, and baked potato soup was not one in the rotation. As an adult, though, I’m charmed by the ease of soupmaking and the ease of swapping this for that to scrounge up something totally different. I actually made some soup today, a really fucken amazing dish (clerly kissing my own ass here) that I’ll be sharing soon.
For now, let’s stick with this “Bacon” Ranch Potato Soup. I’ll say it for the umpteenth time, I love coconut bacon. It’s really brought many of my meals up a notch since it adds that same wondrous smoky essence of the real thing – though it’s not exactly like pork bacon, so don’t put it too high on a pedestal. Still a great substitute. Couple those flavors with the freshness of ranch, plenty of cheddar, and creamy potatoes, and you’ve got a real flavorful and rib-sticking supper at your disposal that won’t even come close to touching the garbage disposal.
Beggin’ for Bacon
My coconut bacon is the same as in my gnocchi soup. Simply toss up some unsweetened coconut chips with soy sauce, maple syrup, smoked paprika, chili powder, and black pepper, and bake until crisp. Then you’ve got yourself some rad plant-based bacon bits.
I like to start my soup while the bacon is in the oven to cut down on total cooking time, but I’m also used to keeping my eyes on four things at once (I wear glasses, so I am a “four eyes” right?) so you can also wait until the bacon is done before you start. When you’re ready, heat some oil in a big Dutch oven and saute some onion, then stir in dill, parsley, garlic, and smoked paprika for the ranchiness the soup boasts.
Next, make a roux with butter and flour. This helps thicken up the soup even more than the potatoes alone. Whisk the flour until no longer lumpy, then stream in the broth, whisking to distribute the roux, and drop in the potatoes. I choose to peel mine since I don’t really like the skin in soups, makes shit gritty.
Buy a Fucking Immersion Blender
The takeaway of any recipe I post that involves pureeing.
When the potatoes are very tender, whip out that immersion blender and crush that soup until its nice and creamy. Or, if you’re a heathen, transfer batches to your regular blender, pulse carefully, and hope hot liquid doesn’t blow up all over your face.
To finish the soup off, stir in some whole milk Greek yogurt, cheddar cheese, and milk. These really up the ante on the creaminess and further creates that dope thick texture that’s loved in potato soup. Let the soup heat through for a few minutes to melt the cheese.
Ladle yourself a nice big cup or bowl, top with coconut bacon and green onions, and go to town. Well, eat first, then go to town. Unless you want gaggles of folks following you for a taste of your soup.
I don’t really accompany this soup with anything, maybe a crisp garden salad or steamed broccoli on the side if I want some more green. This dish fills my tummy enough to justify eating it alone.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Soupdeedoop:
Creamy “Bacon” and Gnocchi Vegetable Soup
Easy Spicy Chickpea Noodle Soup
30 Minute Creamy Chickpea Tortellini Soup
“bacon” ranch potato soup
Ingredients
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1 tbsp dried parsley
- 2 tsp smoked paprika
- 1 tsp dried dill
- 3 tbsp butter
- 1/4 cup all purpose flour
- 4 cups vegetable broth (or water)
- 4 russet potatoes, peeled and quartered
- 1/2 cup plain whole milk Greek yogurt
- 1 cup sharp cheddar cheese, grated
- 2 cups whole milk
- 1/2 cup fresh parsley, chopped
- green onions and additional yogurt, to top
coconut bacon
- 2 cups unsweetened coconut chips
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the coconut chips with the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Spread in a single layer on the baking sheet. Bake 10-12 minutes, turning once halfway through, until golden and crispy. Watch closely. Shit scorches fast. Let cool – the bacon will continue to crisp.
- Heat 1 tablespoon olive oil in a large Dutch oven or soup pot. Saute the onion until softened, about 4-5 minutes. Stir in the garlic, parsley, smoked paprika, dried dill, and butter until the butter melts and the spices are fragrant, about 2-3 minutes. Whisk in the flour until no clumps remain.
- Pour in the broth and the potatoes. Bring to a boil. Cook, uncovered, until the potatoes are very tender, about 15 minutes. Use an immersion blender to puree the soup until smooth. I like to leave a few small potato chunks in mine for a "rustic" texture. Alternatively, add batches of the soup to a traditional blender and pulse until smooth. Add back to the pot.
- Stir in the yogurt, cheese, milk, and parsley until the cheese melts and the soup thickens, about 2-3 minutes.
- Ladle soup into bowls and top with coconut bacon, green onions, and dollops of yogurt, as desired.
