Cheesy…creamy…potatoey goodness! Your dreams become reality with our Beet Red Sauerkraut adding the perfect crunch to this dreamy soup.

 

Cheddar Cheese Bacon Potato Soup with Beet Red Sauerkraut

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Soup
Cuisine: Cleveland Kraut
Servings: 10

Ingredients

  • 1 Large yellow onion chopped
  • 1/2 cup Chopped celery
  • 1/2 cup Coconut oil
  • 6 cups Cubed & peeled potatoes
  • 3 cups Water
  • 3 cups Coconut milk
  • 4 teaspoons Chicken bouillon granules
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup Coconut flour
  • 5 cups Sharp shredded cheddar cheese
  • 1/2 pound Sliced bacon cooked

Toppings:

  • CK Beet Red Kraut
  • Scallions

Instructions

  • Add the coconut oil into a large dutch oven and saute the onion and celery for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes until potatoes are tender.
  • Stir in 2 cups of coconut milk, bouillon, salt and pepper. Combine coconut flour and remaining coconut milk until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and cooked bacon. Stir until cheese is melted.
  • Garnish with the Beet Red + chopped scallions
  • Enjoy!

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