NO FLOUR POTATO SOUP RECIPES

Steps:

• In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.

Steps:

• In a large soup pan or dutch oven, cook the bacon over medium heat until crispy, about 5 minutes. Remove the bacon pieces from the pan, leaving the drippings and grease inside.
• Cook the minced onion and chopped garlic in the bacon grease over medium heat until fragrant, about 3 minutes. Add the cubed potatoes, mix, and cook for 3 -4 minutes. Put the crispy bacon back into to the pan. Add 4 cups of bone broth to the pan ( make sure the potatoes are pretty much covered in liquid).
• Increase the stove heat until the bone broth and potatoes boil, reduce the heat, cover, and simmer until the potatoes are fork tender. This was 15 minute for me. Then, remove the soup pan from heat.
• In another pan, heat 2 Tbs of olive oil over medium heat. Add tapioca flour and coconut flour and whisk. Whisk until clumps form, this will happen quickly. Add the coconut cream, almond milk, and nutmeg; whisk. Keep whisking until everything has thickened and is well mixed. Again, this will happen quickly. 
• Stir the creamy coconut cream/almond milk sauce into the potatoes in the soup pan. Add the salt and pepper.
• Then, put half of the contents from the soup pan into a blender and puree it. Pour the pureed soup back into the soup pan with the remaining cooked cubed potatoes. NOTE: if you want your soup to be very smooth and have less chunks of potato, then add more of the contents in the soup pan to your blender. If you want your soup to be extra chunky, then add less.
• Mix the pureed potatoes into the soup. Top each soup with seasonings of your choice ( bacon, chives, etc).
• Note: to reheat the soup later, add a bit of bone broth to the soup and heat over the stove.