MyForest Foods & Madison Miranda: MyBacon Potato Soup

Serves: 6

Warm up with a comforting bowl of MyBacon Potato Soup! Created in collaboration with Madison Miranda, this creamy, flavorful recipe combines hearty potatoes and smoky MyBacon for a plant-based twist on a classic. Perfect for cozy days and sharing with loved ones!

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WHAT YOU’LL NEED:

• 12 oz. (2 packages) MyBacon

• 1 Onion, Chopped

• 9 Cloves Garlic, Chopped

• 3 lbs Yukon Gold Potatoes, Peeled & Diced

• 1/2 Cup Gluten Free All Purpose Flour

• 1 Can (13.5 oz.) Coconut Cream

• 2 Tbsp Vegan Butter

• 4 Cups Vegetable Broth

• Hand of Vegan Cheddar Cheese

• 1 Tbsp Paprika

• 1/2 Tbsp Black Pepper

• Salt to Taste

• Optional Toppings: Extra MyBacon Crumbles, Vegan Cheese, Vegan Sour Cream, Chives

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WHAT TO DO:

1. Cook MyBacon in a soup pot following package instructions (See here for tips!). Set aside and let cool. Chop into bite-sized pieces.

2. Add the butter, onion, and garlic to the soup pot. Let saute about 10 minutes.

3. Add the gluten free flour and mix together until everything is incorporated.

4. Gradually mix in the coconut cream, adding a little at a time, stirring well as you go.

5. Once the coconut cream is fully incorporated, add in the vegetable broth using the same method as above.

6. Add in the paprika, black pepper, salt and yukon gold potatoes.

7. Mix well and simmer for 10 minutes, then place on the lid and allow to simmer another 10 minutes, or until potatoes are tender.

8. Use an immersion blender until you’ve reached your desired consistency.

9. Add in approximately 2/3 of the MyBacon bits and a handful of cheddar cheese.

10. Mix together well and pour into serving bowls.

11. Top with your favorite toppings and enjoy!