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This Lightened Up Baked Sweet Potato Soup is packed with flavor and vegetables that bring the comfort of homemade soup to the gluten-free, dairy-free lifestyle.
Certain foods just go with cold and dreary Winter nights. Chili. Meatloaf. Pot roast. Beef stew. Hot cocoa. And, of course, baked potato soup. Naturally, on cold nights I want to make all the warm things. Chili and a million other soups have been had, and I have ended many of my nights recently with a warm mug of hot cocoa. But one thing I had yet to make until just last week was baked potato soup. In fact, I am pretty sure I had never actually made it before until I was developing this recipe. So wrong, right?
But a hankering for baked potato soup means that baked potato soup has gotta happen. The only problem? I am not eating dairy right now. If you know anything about baked potato soup, you know it has plenty of dairy and then some. Luckily, making a dairy-free version of the classic is actually super simple.
With a few tweaks and swaps, this baked potato soup is lightened up, gluten-free, and honestly, just a whole lot healthier. I swapped out white potatoes for white sweet potatoes (yum!). I also chose a sugar- and nitrate-free bacon. And finally, but probably most importantly, I swapped out heavy cream for Silk Coconutmilk. Silk’s dairy-free and lactose free milk is a big part of what makes this soup lighter and makes eating healthier in the New Year a cinch! The New Year shouldn’t be about making drastic diet changes. Simple little swaps like these are all small victories towards following that healthier lifestyle.
I purchased my Silk dairy-free beverages at Walmart. They carry several varieties, but their Coconutmilk and Unsweetened Almondmilk varieties are my favorite. Both are made without GMO’s and contain 50% more calcium than milk. I love that the coconut milk in this soup gives it a bit of an exotic flavor that perfectly complements the sweet potatoes.
Can we also talk about the perks of homemade soup? First, it’s super-duper easy to make. Like you can’t mess this up! Second, soup is definitely one of the easiest ways to pack in tons of vegetables. And, probably most importantly, LEFTOVERS. Even if you normally aren’t a lover of leftovers, you have to be when it comes to soup. Because, duh. Soup leftovers taste so much better the next day! This Lightened Up Baked Sweet Potato Soup is no exception.
Serves 6
Paleo, Gluten-Free, Grain-Free, Dairy-Free, Soy-Free
Save RecipeIngredients
- 3 TB of arrowroot powder
- 1 cup of Silk Coconutmilk
- 1-8oz package of organic, sugar-free bacon
- 1 small yellow onion, chopped
- 2 stalks of organic celery, chopped
- 2 large organic carrots, chopped
- 4 cloves of garlic, minced
- 4 large organic white sweet potatoes, peeled and cut into 1/2-inch cubes
- 32 ounces of chicken or vegetable broth
- 1/2 cup of coconut cream
- fine sea salt and ground black pepper, to taste
- green onions, chopped (optional)
Instructions
- Whisk together arrowroot powder and Silk coconut milk. Set aside.
- Meanwhile, heat a large dutch oven or soup pot over medium heat. Cut bacon into bits and add to pan. Saute for approximately five minutes.
- Stir in onions, celery, carrots, and garlic. Cook an additional three to five minutes.
- Add sweet potatoes and broth to the pot. Turn the heat up to medium-high and bring to a boil. Once boiling, lower the heat to medium low, cover, and simmer for at least 30 minutes.
- Stir in the arrowroot powder/Silk mixture and the coconut cream. Simmer for an additional five to 10 minutes, or until thickened.
- Season with salt and pepper, to taste. Garnish with green onions.
