When you need a delicious recipe that calls for some superb seasonings, Bill and Hayley of Primal Palate are your answer. This dynamic duo has created a Creamy Potato Soup recipe that we are excited to share with you all! Our friends Bill and Hayley are the minds behind Primal Palate Organic Spices, and we are very honored to offer some of there spices in our store. Want to spice up your recipes? You can browse Primal Palate products here.
“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.”
Creamy Potato Soup
Recipe By: Bill and Hayley of Primal Palate
Gluten Free, Primal, and Paleo Friendly
- 2 Tbsp Unsalted Butter
- 1 cup Celery, diced
- 1 cup Vidalia Onion, diced
- 1 cup Carrots, diced
- 2 tsp Primal Palate Seafood Seasoning
- 1 pint Organic Heavy Whipping Cream
- 4 cups White Potatoes, peeled russet potatoes, chopped
- 1/2 tsp Himalayan Pink Salt
- 2 cups free range, organic Chicken Stock
- 5 whole Bacon, 5 strips of bacon
- 2 Tbsp Chives , finely chopped, for garnish
- In a medium sized soup pot, heat the butter over medium heat.
- Once the butter is melted and starting to bubble, add the celery, onion, and carrot to the pot.
- 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.
- Season the veggies with 2 teaspoons of Seafood Seasoning, and stir to combine.
- 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.
- Add the chopped potatoes, and stir. Seasoning with additional pink salt if desired.
- Add the chicken stock, and stir to combine all ingredients. The soup will look a lot thinner at this point, that is okay.
- 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.
- While the soup is simmering, fry the bacon on the stove top. Allow the bacon to drain on a paper towel.
- Finely chop the bacon, and stir into the soup after the soup has simmered for an hour.
- Serve and garnish with some chopped chives on top.
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Thanks to our friends Hayley and Bill at Primal Palate for sharing their recipe. Find more delicious recipes at PrimalPalate.com. If you’d like to spice up your recipes with more delicious Primal Palate seasonings, we’ve got a variety to choose from. We also carry their Organic Seasonings Mixes: French Onion Mix, Garden Ranch, and Taco & Fajita.