Creamy Potato Dill & Bacon Soup
I don’t know about you, but I used to be afraid to eat bacon. It’s too high in fat, I thought. That’s one thing I credit to Paleo, is it helped me release my fear of animal products and fat, which are actually great for hormonal health. That being said, I opt for pastured, organic, local bacon over the stuff you find in the grocery store. And what better way to use bacon than in this delicious Creamy Potato Dill & Bacon Soup.
For this recipe I steamed potatoes then threw them in the Vitamix blender with some onion and garlic that had been sautéed in duck fat, along with bone broth, dill, sea salt and pepper. Then I stirred in the crispy bacon. For presentation I saved some of the bacon to sprinkle on top along with fresh dill and a drizzle of olive oil.
I added lot’s of nourishing fats to this recipe to help slow digestion and the effect potatoes can have on the blood sugar. You could also add steamed cauliflower to this soup if you have insulin resistance and want to further reduce the impact on your blood sugar. I find I do well with potatoes, but paired a small bowl of this soup with a protein and veggies as well.
I much prefer thick and creamy soups to the thin watery ones, as I find them more filling. And of course for this recipe, local potatoes from the farmers market are going to taste so much better! They have a natural sweetness to them that is sooo good. To me this is comfort in a bowl on a cold winter day.
I wouldn’t recommend freezing this Creamy Potato Dill & Bacon Soup, as I’ve never had luck freezing potatoes. It does last in the fridge for 5 days or so though. I also find the dill flavour increases after it sits over night in the fridge, which is so good!
- 2lbs potatoes, steamed
- 1/2 sweet onion, diced
- 2 cloves garlic, minced
- 1/2 cup chopped fresh dill plus extra for garnish
- 2 cups [url href=”https://www.richelleludwig.com/slow-cooker/bone-broth-slowcooker/” target=”_blank”]bone broth[/url]
- 1 1/2 tsp sea salt
- Pepper to taste
- 6 slices of bacon, cooked and chopped
- Extra virgin olive oil
- Sauté the onion and garlic in duck fat (or you could use bacon fat, coconut oil or butter).
- Peel and dice potatoes and steam until soft.
- Add half of the potatoes, bone broth, dill, onion mixture salt and pepper to blender and puree.
- Pour into a pot and repeat with remaining half.
- Stir bacon into pot and serve in bowls topped with fresh dill, crumbled bacon and a drizzle of extra virgin olive oil.