In an effort to find out exactly what’s going on with my body, I have been working with a Functional Diagnostic Nutritionist to run some tests. I’ve reintroduced carbs at every meal including white potatoes which were used to make this paleo baked potato soup.
The results from my most recent blood test gave me some really interesting results.
The MRT (Mediator Release Test) is a blood test that compares types of foods to the reaction level they have in the body.
The results for each individual fruit, vegetable, chemical, grain, meat, etc. comes shown within a range and is also labeled with a color of green, yellow or red for how reactive they are.
For me, I only had one food that registered in the red zone and that was dairy from cow’s milk. Funny enough we haven’t been regularly consuming dairy for several years now (aside from butter).
Though Jeff & I would occasionally indulge in a scoop of ice cream, we never noticed any adverse reactions aside from breaking out. Now after receiving these results, I’m now avoiding all dairy products including butter for at least the next 3 months.
My FDN also recommended I avoid all the “yellow foods” so starting on January 1st I removed all of the following foods as well as dairy.
Since I cook on most days I didn’t foresee too big of a hassle moving forward. Tonight though, we ate out at Chipotle. After looking over the menu everything is either cooked in rice bran or sunflower oil. Anything cooked in rice bran oil was also seasoned with black pepper. And I am not eating sunflower anything or any black pepper so I hit my first dilemma.
Instead of not ordering anything and watching Jeff eat, I went with a steak fajita bowl. I figured there would be only a small amount of black pepper compared with the amount of sunflower oil that the other foods would be coated in.
I imagine if we ate out more often, the next 3 months might be more difficult than I was expecting. Luckily we have access to properly sourced and sustainable ingredients and we have made it a priority to cook our own meals.
The Making Of Paleo Baked Potato Soup
A couple months back when I was reintroducing more starchy carbs into our diet I made this paleo baked potato soup. We both enjoyed it so much that we didn’t even stop to take pictures, aside from one photo for Instagram.
Why Is It Called Baked Potato Soup?
It seems like a weird name especially because baked potato soup doesn’t require potatoes to be baked prior to becoming soup. :)
A more appropriate name would be Mashed Potato Soup because the process starts with mashing boiled potatoes and adding liquid to turn it into a cream soup.
Where’s The Dairy?
Typically you’ll find baked potato soup is made with milk and garnished with other dairy products such as cheese however since I’m currently avoiding all dairy, I used canned coconut milk instead.
You can always make your own coconut milk but I find using canned coconut milk to be easiest. Of all the different brands of canned coconut milk I enjoy Natural Value’s organic coconut milk because the cans are BPA-free, the product is Non-GMO and there are no preservatives added plus the ingredients list is short and sweet; organic coconut extract & water.
Can You Taste The Coconut?
If you’re not a fan of the taste of coconut, you’ll be happy to know that there is no hint of coconut flavor in this soup. The potatoes are the main ingredient and exactly what you taste.
Enough For A Crowd
I whipped this soup together in my Lodge cast iron Dutch Oven and aside from the potato peels, this recipe has an easy cleanup.
I remade this soup again on New Years Eve and served it to several of our paleo and non-paleo friends. We rung in the new year playing games and everyone enjoyed this soup. Jeff & I even had enough leftovers to last us a few nights into the new year.
