Creamy Potato & Bacon Breakfast Soup

Health Highlights

Ingredients

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, sweetened
1 dash	Salt and pepper (to taste)
2 green onion (stem)	Green onion (sliced thinly on a diagonal)
1 avocado(s)	Avocado (cubed)

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.
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.
Add the nutritional yeast and stir. Simmer for 10 more minutes.
To serve, drizzle with coconut milk, sprinkle with bacon, sliced green onion, and diced avocado. Sprinkle salt and pepper to taste.

Calories 419

Calories from fat 189

Calories from saturated fat 62

Total Fat 21.0 g

Saturated Fat 6.9 g

Trans Fat 0.1 g

Polyunsaturated Fat 2.9 g

Monounsaturated Fat 9.7 g

Cholesterol 24.9 mg

Sodium 456 mg

Potassium 1492 mg

Total Carbohydrate 46 g

Dietary Fiber 8.0 g

Sugars 5.9 g

Protein 15.1 g

Meat	0.4
Vegetables	3.4