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Paleo Baked Potato Soup

This creamy paleo baked potato soup will warm you up from the inside out. by Marla Starr, updated November 6, 2016 Posted on January 11, 2016

Paleo Recipe Paleo Baked Potato Soup
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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.

MRT Results for Marla Sarris

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.

Last year I (Marla) had some tests run with my Functional Diagnostic Nutritionist and the results from this blood test told me the following foods are more reactive in my body than others. So for at least the next 3 months these items won't be making an appearance on my plate (or the blog). The only one I was pretty bummed about was saying goodbye to chocolate (and cassava flour!) #newyearnewyou #personalhealth #paleo #PaleoPorn

A photo posted by Paleo Porn (@paleoporn) on Jan 4, 2016 at 10:14am PST

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.

Woke up early this morning to make it on time to The Daily Method barre class and left with so much energy a simple breakfast turned into a cooking marathon. Chicken bone broth is going in the crockpot, beef bone broth on the stovetop, changed out the water kefir and made a double batch since my grains have doubled in size, made pork breakfast sausage and this baked potato soup. Next up is cherry preserves to spread on @mikeysmuffins. Great start for a Tuesday #Paleo #PaleoPorn #cookingmarathon

A photo posted by Paleo Porn (@paleoporn) on Dec 15, 2015 at 11:27am PST

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. :)

Paleo Recipe Paleo Baked Potato 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.

Paleo Baked Potato Soup

Paleo Baked Potato Soup

Yield: 12-14 Servings

Ingredients

  • 4 strips bacon (or you can substitute bacon fat or lard)
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 3lbs russet potatoes, roughly chopped
  • 1 1/2 cans full fat coconut milk
  • 4 cups water
  • extra virgin olive oil, to taste
  • coarse ground sea salt, to taste
  • coarse ground black pepper, to taste

Directions

  1. Cut the bacon into slices with a knife or kitchen sheers and add to a large cast-iron pot (or Dutch Oven) over medium-low heat.
  2. After a minute add the minced shallot and garlic cloves. Stir to combine and cook 2-3 minutes.
  3. Add roughly chopped potatoes and stir to combine all ingredients.
  4. Add coconut milk & water and again stir to combine everything. Increase heat to medium-high and bring to a boil.
  5. Cover and reduce heat to medium high. Simmer for 40-50 minutes or until potatoes can be easily pierced with a fork.
  6. Season finished soup with sea salt and black pepper, to taste.
  7. Use an immersion blender on low to process the potatoes until smooth. (Alternatively you can transfer batches of the soup to a blender. Cover the opening of the blender with a kitchen towel to allow steam to flow. Be patient, this will take time to process and transfer.)
  8. Ladle soup into bowls to serve, drizzle with olive oil and serve with extra salt & pepper on top.
  9. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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