Fall is here, and it’s time for some cozy comfort food that warms you from the inside out. When making something comforting to eat, I always strive to make something nutrient dense as well. Something comforting, yet unhealthy will leave you feeling less than comfortable not too long after you’ve eaten it. So the goal is always to make something delicious, but healthy and nourishing.

Potato soup is a recipe that Bill loves, so I thought I would make a creamy potato soup to enjoy on a cool fall evening. This recipe comes together easily, and is so flavorful.

I did use organic heavy cream in this recipe, because we do fine with it. You can substitute coconut cream, but I would probably add some nutritional yeast if you are going to go the non-dairy route.

The first thing I did was finely dice celery, onion, and carrot. I then added grassfed butter to our French oven, and once it was fully melted and bubbling, I added the veggies, and sautéed them until tender.

I seasoned the veggies with about two teaspoons of our Seafood Seasoning (which we keep thinking we might rename Lemon Herb Seasoning). Then I added the cream, chopped russet potatoes, chicken bone broth, and seasoned with some additional Himalayan Pink Salt.

I let the soup come to a boil, and then turned it down to simmer for an hour. I did put a lid on the pot, with it cracked open a bit. Once the potatoes were soft, and the soup had reduced a little and thickened, I knew it was finished.

I fried up some bacon, then finely chopped it to add to the soup. Once served, I garnished the top of the soup with fresh chives. It was delicious! The perfect comforting creamy soup for this time of year.

Creamy Potato Soup

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This creamy potato soup is a perfect easy weeknight meal for those cool fall days when you need something warm and comforting. Full of organic vegetables, organic cream, and bone broth, you're getting lots of nutrients, and lost of flavor in one meal.

Serves: 4

Serves: 4

Ingredients

• 2 Tbsp 2 Tbsp 2 Tbsp Butter, Unsalted
• 1 cup 1 cup 1 cup Celery, diced
• 1 cup 1 cup 1 cup Vidalia Onion, diced
• 1 cup 1 cup 1 cup Carrots, diced
• 2 tsp 2 tsp 2 tsp Primal Palate Seafood Seasoning
• 1 pint 1 pint 1 pint Heavy Whipping Cream, Organic
• 4 cups 4 cups 4 cups Potatoes, White, peeled russet potatoes, chopped
• 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
• 2 cups 2 cups 2 cups Chicken Stock, free range, organic
• 5 whole 5 whole 5 whole Bacon, 5 strips of bacon
• 2 Tbsp 2 Tbsp 2 Tbsp Chives , finely chopped, for garnish

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a medium sized soup pot, heat the butter over medium heat.
2. Once the butter is melted and starting to bubble, add the celery, onion, and carrot to the pot.
3. Cook the veggies over medium heat, while stirring frequently to avoid burning, until they soften, about 10 minutes. Turn the heat to medium-low if the veggies are starting to burn.
4. Season the veggies with 2 teaspoons of Seafood Seasoning, and stir to combine.
5. Add the heavy cream to the pot, and stir to combine. If you lowered the heat, turn it back up to medium so that the cream starts to bubble.
6. Add the chopped potatoes, and stir. Seasoning with additional pink salt if desired.
7. Add the chicken stock, and stir to combine all ingredients. The soup will look a lot thinner at this point, that is okay.
8. Allow the soup to come to a boil, and then turn down to low. Let the soup cook for an hour with the lid partially on the pot. Once the soup has thickened, and the potatoes are fork tender, the soup is finished.
9. While the soup is simmering, fry the bacon on the stove top. Allow the bacon to drain on a paper towel.
10. Finely chop the bacon, and stir into the soup after the soup has simmered for an hour.
11. Serve and garnish with some chopped chives on top.