It is finally cooling down and I have so enjoyed getting to make warm comforting soups again. This recipe is one that I worked on a lot last winter, but never shared. It is a favorite around our house. Even my husband, who doesn’t usually like soup, if a big fan. This is perfect for a family dinner, tailgate or a casual fall party. If you have reintroduced almonds and eggs, it pairs well with THIS easy to make Simple Mills Bread mix.

The best part about this recipe is how incredibly easy it is. It may not surprise you to know that with two kids under two I don’t have time to make complicated recipes. All I have time for is to throw ingredients into a pot and walk away, and that is all you have to do here. This is a very filling soup and it is also perfect for a batch cooked lunch option as well. Enjoy.

Slow Cooker Loaded Baked Potato Soup (AIP/Paleo)

Ingredients:

3 large white sweet potatoes, peeled and cut into chunks

1 large onion, cut into chunks

2 cups of bone broth

3 cloves of garlic, minced

1/4 cup of ghee or coconut oil

2 1/2 tsp of sea salt

1 tsp ground black pepper (omit for AIP)

1 cup of full fat coconut milk 

2 TBS Apple Cider Vinegar

3 TBS nutritional yeast

8 slices of bacon

chives/green onion for garnish (optional)

Directions: 

Combine all ingredients except for the bacon and the green onion in your slow cooker and cook on high for 4 hours or on low for 6-8 hours. When the potatoes are tender, blend with an immersion blender until mostly smooth. Cook your bacon. Serve garnished with bacon and green onion. Enjoy.