Directions

1. Heat a large stockpot or Dutch oven over medium-high heat and cook the bacon until crisp. Once cooked, transfer the bacon to a paper towel–lined plate and set aside. Reserve 3–4 tablespoons of bacon fat in the pot and pour the rest into a glass jar to save for later.

2. Reduce heat to medium and sauté the onions for 3–5 minutes.

3. Add the garlic and cook for another minute. Add the potatoes and toss to coat. Sprinkle the arrowroot over the potatoes and stir well to coat.

4. Add the broth, coconut milk, salt, pepper, and nutritional yeast. Mix well.

5. Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender.

6. Reduce heat to low. Blend half of the soup. You can either use an immersion blender (removing half of the soup first) or transfer half to a blender and purée.

7. Return the puréed portion to the pot with the chunky half and stir well.

8. Add the bacon and let simmer for a few minutes.

9. Let the soup cool, then transfer to jars and freeze.