Loaded Baked Potato Soup

The only thing better than a loaded baked potato, is loaded baked potato soup. Now that it is Fall, I cannot get enough of soup! I eat soup year round, but not it is finally appropriate weather to force others to eat it with me. <I have been making this soup for one of my clients for two years, it is one of his favorites. Every time I make it and share pictures to my Instagram stories I get so many people asking for the recipe, so here it is!

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Step 1

In a pot over medium heat, add the avocado oil. Add the bacon and saute, rendering out all the fat until it is crispy, around 5 minutes. Remove the bacon and set aside.

Step 2

In the same pot with the bacon fat, add the onions, celery and carrots and saute until translucent, salting as you go, around 5-7 minutes. Add the minced garlic and saute another 2 minutes until fragrant. Add the peeled potatoes, almond milk, chicken stock, salt and pepper all over and thyme. Bring to a simmer and cover with a lid. Simmer for 20 minutes or until the potatoes are fork tender.

Step 3

Remove the sprigs of thyme and blend the soup until smooth. Taste for seasoning and adjust accordingly. Top with bacon, green onions and cheese.

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