Ingredients
Fresh:
2 pounds gold potatoes, sliced
1 large yellow onion, diced
5 cloves garlic, minced
1 small carrot, diced
2 stalks celery, diced
1 cup grass-fed heavy cream
2 tablespoons grass-fed butter
4 cups bone broth (plus filtered water if needed to thin)
Juice of ½ lemon
2 tablespoons fresh chives or parsley, chopped (for topping)
4 strips pasture-raised bacon (for topping)
Shredded raw cheddar cheese (for topping)
Pickled jalapeño peppers (optional, for topping)
Staple:
2 teaspoons sea salt (Redmond Real Salt recommended), plus more to taste
1 teaspoon black pepper
1 teaspoon thyme (dried or fresh)
¼ teaspoon smoked paprika
Organic non-gmo veggies are linked where available
6
Serving size
Directions
Print RecipeCook the Bacon (5 minutes):
1. In a large soup pot or Dutch oven over medium heat, cook bacon until crisp.
2. Remove bacon and place on a paper towel-lined plate. Set aside for topping.
3. Leave about 1 tablespoon of bacon fat in the pot.
Sauté the Vegetables (6 minutes):
4. To the bacon fat, add onion, carrot, and celery. Sauté 3–4 minutes until softened.
5. Stir in garlic, thyme, salt, pepper, and smoked paprika. Cook 1 more minute until fragrant.
Simmer the Soup (15–20 minutes):
6. Add diced potatoes and 4 cups bone broth. If needed, add water to just cover the potatoes.
7. Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes, until potatoes are fork-tender.
Blend & Cream (5 minutes):
8. Use an immersion blender to purée the soup directly in the pot — leave a few chunks for texture, or blend until totally smooth, based on preference.
9. Stir in heavy cream, butter, and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
Serve & Garnish:
10. Ladle soup into bowls and top with:
11. Crispy bacon (crumbled)
12. Shredded cheddar
13. Chopped chives or parsley
14. Pickled jalapeño slices (optional for heat)
Total Macros:
Protein: 9g
Carbs: 32g
Fat: 14g
Calories: ~290
Nutrition Facts:
🥔 Gold Potatoes
High in Potassium: One serving of this soup provides a solid dose of potassium, supporting heart health and fluid balance.
Rich in Vitamin C: Helps support immune function and skin health — not bad for a cozy bowl of soup!
Prebiotic Power: Potatoes (especially when cooled and reheated) contain resistant starch, which feeds beneficial gut bacteria.
🧄 Garlic & Onion
Natural Detoxifiers: Packed with organic sulfur compounds that support liver detox.
Immune-Boosting: Garlic and onion are known to boost the immune system and fight inflammation.
🥕 Carrot & Celery Base
Phytonutrient Boost: Adds subtle sweetness and depth to the broth with extra antioxidants.
Low-Calorie Volume: Bulks up the soup while keeping calories in check — more veggies, less bloat.
🧈 Grass-Fed Cream & Butter
Vitamin A & K2 Rich: Grass-fed dairy is high in fat-soluble vitamins that support immune and bone health.
CLA Content: Conjugated linoleic acid (CLA) in grass-fed dairy supports metabolism and fat regulation.
🥓 Pasture-Raised Bacon
Protein & Flavor Punch: Adds satisfying umami and crunch— great for satiety and texture.
Cleaner Fat Profile: Compared to conventional, pasture-raised bacon has a healthier omega-3 to omega-6 ratio.
🌿 Lemon Juice & Fresh Herbs
Brightens & Balances: The acidity from lemon juice cuts through the richness of the cream and butter.
Digestive Benefits: Fresh chives and parsley help with digestion and bloating.
🧀 Raw Cheddar Cheese
Naturally Rich in Probiotics: When raw and unpasteurized, this cheese supports gut health.
Calcium for Strong Bones: Just a little sprinkle delivers bone-building minerals.
Products Used
© 2024 New Leaf Table