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MUSHROOM, BACON, POTATO SOUP (GLUTEN-FREE/WHOLE30 FRIENDLY)
This soup is as easy as it is delicious. It can all be made in one pot and comes together very quickly. Those are often my favorite kind of meals. Also, Brent loves to take soup to work to eat for lunch. He is someone that has a somewhat sensitive digestive system. A lot of things can make him bloated and fatigued - two things he doesnt want to feel when he is at work trying to be productive. As a result, he is very particular about what he eats for lunch, which is why he loves Whole 30-friendly soups like this one. He wants something that is gluten-free because gluten gives him brain fog and makes him tired. He will eat gluten in the evenings when he doesnt have to be productive, but it's typically not worth it to him in the middle of a work day which I completely understand.
I also care a lot about feeling physically well, in general, but especially when I am trying to get work done. So that is always a consideration for me when choosing what to eat and when. So even if you are not following Whole 30, which we aren't, that doesn't mean we don't enjoy that style of cooking or ingredients because they do make a difference in how we both feel.
A mushroom bacon potato soup is delicious because of the combination of flavors and textures it offers. Mushrooms bring an earthy and savory flavor to the soup, while bacon adds a smoky and salty flavor that complements the richness of the potatoes. The soup's creamy texture creates a comforting and satisfying mouthfeel, and adding fresh herbs, like thyme and rosemary, adds an aromatic and flavorful touch.
Additionally, this soup is versatile and can be customized to personal preferences. For example, if you prefer a spicier soup, you could add a pinch of cayenne pepper or red pepper flakes. Or, if you want to make it more filling, you could add some cooked chicken or beef to the soup. Overall, the combination of ingredients and the ability to customize make this soup a delicious and comforting meal.
One of the things I do is help my clients separate weight from health and teach them how to take care of their health in weight-neutral ways. When our desire for health is coupled with the desire for weight loss, it almost always leads to disordering eating. So it's important to reiterate that you can make eating nutrient-dense food a priority, and it doesn't have to come from self-control or shame about your body, it can come from self-care.
And contrary to some critics, anti-diet does not mean anti-health. You don't have to choose nutrient-dense foods from a place of restriction, shame, or hate for your body. You can do it from love, care, and the desire to feel well. In our house, we do not follow any food rules, but we deeply care about feeling physically well so we often make recipes that are Whole30 compliant, not because we believe in the Whole 30 program (I know how triggering this program can be for people and how it can perpetuate binge eating and disordered eating), but because we do feel well when we eat a diet rich in foods close to their original form found in nature which is a part of the Whole30 program.
Whole30-compliant foods are made with simple, whole, and nutrient-dense ingredients. My partner has sensitive blood sugar and digestive system, and he really enjoys eating soup like this one for lunch at work because it doesn't cause him to crash, feel bloated or have brain fog. So while I do not advocate for the Whole 30 program because it has created disordered eating, that doesn't mean you can't enjoy Whole 30 recipes. They can be a delicious and satisfying way to eat. Many Whole30 recipes are flavorful, hearty, and satisfying and can be enjoyed by anyone who appreciates delicious and nutrient-rich food. So I hope you love this soup, free from The Diet Mentality.
Mushroom Bacon Potato Soup
INGREDIENTS
2 tbsp unsalted butter or olive oil
12 oz bacon, chopped
1 large yellow onion, diced
5-6 cloves garlic, minced
Salt and pepper
1 1/4 lbs (6-7 cups) mushrooms, sliced (I used cremini & shitake)
2.5 cups baby Dutch potatoes, diced into bite-sized pieces
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
2-3 tbsp balsamic vinegar
1-15oz can of full-fat coconut cream
32 oz chicken broth
2.5 cups baby Dutch potatoes, diced into bite-sized pieces
Fresh parsley to garnish
Red pepper flakes to garnish
DIRECTIONS
In a large soup pot over medium, melt butter, then add the bacon, onion, salt, and pepper. Stir and cook for 5-7 minutes, until the bacon starts to brown and the onions release their liquid. Add garlic and more S&P. Cook another 4 minutes. Add in mushrooms, oregano, basil, thyme, rosemary, and more S&P. Stir and cook for 5-7 minutes. Then add the balsamic vinegar, coconut cream, broth, and potatoes, cover, and boil. Cook for 4-5 minutes. Then remove the lid, lower the heat to medium-low, and cook for another 10-12 minutes, letting the liquid reduce by about 1/5, the potatoes soften, and the soup thickens. (You want the soup to be gently bubbling/simmering) Taste test, ensure potatoes are soft but not mushy, and adjust seasoning if desired. Serve and garnish with parsley, red pepper flakes, and a drizzle of olive oil.