Baked Potato Soup – without the potatoes. You read that right. I’ve been on a huge fake-out kick and it all started while testing an AIP-friendly tomato/marinara sauce… without the tomatoes. Confusing, I know – but, delicious – and this Baked ‘No’tato Soup is no different. Dairy-free, nightshade-free, and auto-immune protocol-friendly… It’s ridiculously creamy and tastes EXACTLY like the Baked Potato Soup from Outback Steakhouse… you know, sans potato (and consequently, sans inflammation).
I’m no stranger to Outback Steakhouse as that used to be one of my favorite places to go out to eat. Juicy prime rib with baked potato soup & salad was MY MEAL. It had never even occurred to me to attempt to make a non-paleo version of this in my earlier years as I always assumed it was a fairly-unhealthy cream-butter-salt-fat bomb. Baked Potato Soup was always that special treat I ordered at restaurants and simply wasn’t a dish made at home – until now. I had gone crazy when preparing for Thanksgiving and purchased ROOT VEG GALORE!@@#$@&#^%( just so I didn’t need to make any last-minute trips to the grocery store. Consequently, after the holiday fun ended, my backyard-makeshift-root-cellar was chock full of parsnips, turnips, beets, and carrots. Time for some fake-out recipe fun!
Paleo or not, your entire family will enjoy this. I served it to my boyfriend without him knowing there were absolutely NO POTATOES in it. I didn’t tell him, of course… because he was LOVING it! Why ruin a good thing?! Make this ridiculously easy, veggie-packed soup for your family tonight and I promise you’ll get rave reviews. Just tell them it’s a steakhouse baked potato soup recipe and they won’t know the difference.
- 5 slices cooked bacon, sliced into matchsticks/chopped
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 2 cups diced/cubed turnips (about 2 medium turnips)
- 2 cups diced/cubed parsnips (about 2 large parsnips)
- 2 large cloves garlic, minced/grated
- 3 scallions, sliced & separated - white & light green parts for soup, dark green parts for garnish
- 2 cups canned full-fat coconut milk
- 3 cups chicken OR vegetable broth
- 2-1/2 tbsp ghee/bacon fat (I use a bit of both - feel free to use olive oil)
- 2-1/2 tbsp tapioca flour
- 1 tsp + 1-1/4 tsp sea salt
- freshly ground black pepper, as desired - I like to use quite a bit (use white pepper OR omit for auto-immune protocol/nightshade-free)
- Lay bacon strips on a foil-lined sheet tray.
- Place sheet tray of bacon into cold oven and turn on to 400 degrees & bake for 15 mins. Drain on paper towels and chop when cool. Set aside.
- Heat ghee/bacon fat/oil over med-high heat in a large dutch oven.
- Sauté diced onion, celery, turnips, & parsnips with 1 tsp salt & pepper for 15 mins over med-high until softened - you do NOT want to brown/caramelize them!
- After 15 mins, add tapioca flour and toss until veggies are coated.
- Immediately add broth, milk, garlic, remaining sea salt, more fresh cracked pepper, and the light green & white scallion bits. Continue to stir over med-high heat, uncovered, until thick & boiling.
- Gently boil for around 5 mins, stirring frequently, until thickened to desired consistency. The longer you let it bubble, the thicker it will be. Just remember, it WILL thicken more upon cooling.
- Garnish with dark green scallions & bacon bits and serve immediately. You can also make this soup the night before. Simply reheat & garnish before serving.