Step 1

Heat a large stock pot/dutch oven (cast iron preferred) over medium-hi heat and add the bacon to cook. Once crisp, use a slotted spoon to drain on paper towels and set aside. Reserve about 3-4 Tbsp of the bacon fat in the pot and discard the rest.

Step 2

Lower the heat to medium and add the onions. Cook about 3-5 minutes or until soft and fragrant.

Step 3

Add the garlic and cook another minute until soft and fragrant. Add the potatoes and toss to coat. Sprinkle the tapioca flour over the potatoes and stir to coat. Add in the broth, coconut milk, salt, pepper, and nutritional yeast. Stir to combine everything well.

Step 4

Bring the mixture to a boil over medium high heat and cook until potatoes are fork tender - about 10-12 minutes. Lower the heat to medium low.

Step 5

Now you will blend half of the soup mixture one of two ways. First - If you have an immersion blender, remove half of the soup to another pot and puree only one half of the soup (it doesn’t matter which half you puree)

Step 6

Second - if you’re using a regular blender. Carefully transfer half of the soup to the blender (using a ladle works best) and puree until smooth.

Step 7

Combine the pureed soup with the chunky half and stir well. If you decide you want the soup creamier with fewer chunks of potato, you can puree another batch of soup.

Step 8

Add 3/4 of the bacon to the soup and allow it to simmer for a few minutes. The bacon will make the soup saltier, so don’t add any additional salt until you’ve allowed the flavors to blend. After 5 minutes or so, taste the soup and season with additional sea salt and black pepper, if desired.

Step 9

Garnish with plenty of thinly sliced scallions or chives to serve and the remaining bacon. Enjoy! Store leftovers covered in the refrigerate for up to 4 days.