"bacon" ranch potato soup
Loaded with crispy coconut bacon, ranch seasoning, and cheddar cheese. Bruh.
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.