![](https://www.pinterest.com/pin/create/button/?url=https://cdef4e.p3cdn1.secureserver.net/recipes/creamy-potato-soup-gf-df-cf-sf/&media=https://cdef4e.p3cdn1.secureserver.net/wp-content/uploads/2017/02/unspecified-1280x850.jpeg&description=This soup is packed with just the perfect ingredients to keep you warm and satisfied this Winter.
<p style="text-align: center;">*Anti-cancer *Heart Health *Liver Health</p> data-pin-do=)
Ingredients
3 pound potatoes, scrubbed, peeled, and quartered (I like to use red potatoes, but white potatoes work great too)
1 tablespoon arrowroot starch (optional if you need to thicken the soup up)
1 1/2 cups coconut milk (don’t worry, it won’t taste like coconut)
Toppings of choice: green onions, fresh basil, fresh pico, shredded cheese or sour cream if you tolerate dairy
Directions
1Cook bacon in a large saucepan and then remove the pieces onto paper towels to remove extra grease.
2Saute onions in bacon grease for up to 5 minutes until they are translucent.
3In a seperate pot, add potatoes and bring water to a boil until potatoes are tender.
4Once tender, drain water.
5Add potatoes, onion and chicken broth to a high-speed blender.
6Blend until smooth and creamy.
7Add the coconut milk and bacon.
8Pour contents of blender into saucepan and simmer for 10 minutes.
9Sprinkle salt and pepper to taste.
10Serve with your favorite toppings!