When I was a kid growing up on farm in Ontario our meals consisted mostly of things that we grew, raised or got for free from other farmers. If my memory serves me correctly, there was not a day that went by that I did not have to peel potatoes. Potatoes worked for breakfast, lunch or dinner, they were cheap and we had ALOT of them. I used to think it was a form of torture to get your child to peel that many potatoes. Fried, baked, boiled or mashed I learned how to do anything with a potato. Back then I swore to myself that I would never, ever, ever eat potatoes as an adult and I would certainly never make my kids peel them!
(Okay so I was a bit dramatic!)
Flash forward 30 years and I still eat potatoes often…but truth be told I look for every opportunity to not have to peel a potato.
Potatoes are rich in nutrients, low in sodium, low in calories and negligible in fats. These amazing tubers are approximately 2/3 starch carbohydrate and about 10% protein. They have good amounts of Vitamin C and B’s and high in potassium. And lets not forget how easy they are to grow yourself. In my veg garden the potatoes take the least amount of maintenance and are extremely hardy. This year I planted a variety of red potatoes and harvest time has come just in time for this recipe 🙂
If my dad was still around I have no doubts that he would have loved this soup. Creamy, full of potatoes and all of the addicting flavours of traditional bacon. My dad loved bacon but unfortunately probably a little too much 😦 Admittedly, this particular “food group” was a hard one for me to let of when I initially eliminated animals from my diet. So when I started to read the blogging buzz around coconut bacon a few months back I was so excited. Could this really work? I was skeptical but eager to find out for myself.
Side note: If you stumbled upon this recipe thinking that I would actually use real bacon then I am sorry to disappoint. No pigs were used in the making of this soup!…not even to peel the potatoes 😦
Needless to say I discovered that Coconut Bacon was amazing. Its crispy and salty and delicious. What more could a vegan girl ask for? It is super easy to make and requires only a little bit of patience (for the soak time) so no reason not to try this for yourself…
3 cups unsweetened large flake coconut
1/4 gluten-free soy sauce (or you can substitue soy-free Coconut Aminos…duh! coconut and coconut aminos are just brothers from anotha mother…or sisters from different misters :))
3 tbsp vegetable oil
1 tbsp liquid smoke
3 tbsp water
2 tbsp maple syrup
1/2 tsp balsamic vinegar
1/2 garlic powder
1 1/2 tsp salt
- Mix together all the ingredients (except the coconut) either in a small food processor or a handheld emulsifier.
- Put your coconut in a closable container. Pour over the marinade and gently toss to make sure every piece has marinade on it. Then put on lid and store in the fridge for at least 24 hours.
- Preheat your oven to 300 degrees C.
- Spread coconut flakes with the marinade over a large cookie sheet. Bake for approx 20-25 mins. Make sure to remove the bacon after 10 mins and give it a stir as the edges with cook faster. Since every oven is different its important to keep an eye on your bacon and consider removing it from the oven anytime after 17 or 18 mins. It doesn’t need to be crispy at the time it is cooked as it crisps up as it cools down.
- Allow it to cool completely before storing. This will keep in the fridge for a very long time.
As September seems to have settled in nicely, potatoes and bacon just feels like the perfect comfort food. As I sit and eat a hearty bowl of this soup I am reminded of my dad, of my childhood and how much I love potatoes!…even if I have to peel them 😉
Creamy Potato & Bacon Soup
Prep Time: 50 mins
2 tbsp coconut oil
2 large leeks, cleaned and chopped
3 garlic cloves, minced
6 cups of vegetable stock
5-7 medium potatoes, peeled and chopped
2 small sweet potatoes, peeled and chopped
1 tsp salt
2 bay leaves
1 tsp liquid smoke
1 cup of Coconut Bacon (see recipe above)
- Using your favorite soup pot, heat the oil on med-high heat and add the leeks. Cook for 3-4 mins and then add the garlic. Cook another minute and toss in the tarragon. Heat and stir for another minute.
- Add the white potatoes and stir to coat with oil. Sautee for about 3-5 mins. Add the sweet potatoes and cook for about 2 mins.
- Pour in the stock, add the bay leaves and liquid smoke. Allow the soup to a slow boil and then reduce to a low temp. Simmer at this temp for about 20 mins.
- Turn off heat, remove bay leaves and let sit for 5 mins. Take approx. 1/3 of the soup and add to a blender. Puree and pour back into soup. Stir to incorporate.
- Serve immediately with a generous portion of Coconut Bacon. This soup makes a great leftover, but be sure to leave the coconut bacon on the side until you are ready to eat as it gets soggy if left in the soup.