Creamy Potato & Bacon Breakfast Soup

10 50 567
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 6
Creamy Potato & Bacon Breakfast Soup
Health Rating


227 gm Bacon
1/2 large Yellow onion (chopped)
1 1/3 kg Red potato (scrubbed, peeled, & quartered)
1 tbsp Arrowroot flour
908 gm Chicken broth (stock), low sodium
1/4 cup Nutritional yeast (optional)
1 1/2 cup Coconut milk
1 dash Salt and pepper (to taste)
2 green onion (stem) Green onion, scallion, ramp (sliced thinly on a diagonal)
1 avocado(s) Avocado (cubed)


  1. Cook bacon in a large saucepan and then remove the pieces onto paper towels and leave the grease. Saute the onions in the bacon grease for up to 5 minutes until they are tender, then sprinkle with the arrowroot starch. Cook and stir for a minute, and then slowly add in the chicken broth while stirring.
  2. Add the potatoes and bring to a boil, then simmer for 15-30 minutes until very tender. Use a potato masher and mash up the potatoes. If you like the soup more chunky, leave large pieces of potato. If you like it creamier, you can even use an immersion blender.
  3. Add the nutritional yeast and stir. Simmer for 10 more minutes. 
  4. To serve, drizzle with coconut milk, sprinkle with bacon, sliced green onion, and diced avocado. Sprinkle salt and pepper to taste.


Nutrition Facts

Per Portion

Calories 567
Calories from fat 318
Calories from saturated fat 162
Total Fat 35 g
Saturated Fat 18.0 g
Trans Fat 0
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 11.8 g
Cholesterol 25.7 mg
Sodium 727 mg
Potassium 1679 mg
Total Carbohydrate 46 g
Dietary Fiber 8.5 g
Sugars 3.8 g
Protein 15.9 g

Dietary servings

Per Portion

Meat 0.4
Vegetables 3.4

Energy sources