OH, Forks!™ Sweet Potato Soup

ohforks
Course
Serves 6 to 8 Human Servings
Prep time
15m
Cook Time
20m

When I was little, I used to love my Grandma’s homemade potato soup. It was heavy in my belly, and comforting in a way. As the years rolled on and my body’s ability to handle those lovely little white starchy potatos came to a close, I still craved potato soup! This soup is warm, thick and creamy, just like your standard potato soup from childhood! But even better, it avoids the ever-inflammatory dairy and gluten!

Ingredients

  • 2/3 Cups
    ghee
  • 2/3 Cups
    OH, Forks!™ Gluten Free Baking Flour Mix
  • 7 Cups
    Cashew Milk
  • 14 Slices
    Gluten Free Turkey Bacon, cooked, and broken into crumbles
  • 1 Cup
    Dairy Free Sour Cream
  • 1 Pinch
    salt and black pepper
  • 4 or 5
    Large Sweet Potatos; baked, cooled, peeled & cubed
  • 3/4 Cups
    green onions, chopped
  • 1 1/4 Cup
    Non-Dairy Cheddar Cheese, shredded
  • 1/4 Cup
    Almonds, sliced, unsalted
  • 1 Teaspoon
    Garlic Powder
  • 1 Teaspoon
    Turmeric, ground

Instructions

  1. So simple! Prepare ingredients as they are listed.

    In large stock pot, or crock pot, melt ghee and add in flour. Stir until mixture is smooth, and add in cashew milk. (You can use your choice of milk here; we just opt for the thickness and dairy-free properties of cashew milk.) Continue stirring until it begins to thicken.

    Add potatoes, onions, and spices. Bring to a boil, and reduce heat to low, simmering for 15 to 20 minutes. Add crumbled bacon and faux-cheese towards the end, and faux sour cream as a topper, if desired!

    Store leftovers in an air-tight container in the refrigerator for up to 2 days.