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Karen's Cave Kitchen

"Eat Fat, Be Fab!"

To lose fat, we must consume a variety of healthy fats ... our bodies are designed for them

Baked Un-"Tater" Soup

I used to really love baked potato soup. How could I not? It's creamy, hearty, warm, savory, cheesy and full of bacon! Yesterday I set out on a mission to recreate it Paleo and fool even the most discerning palates. Well, here it is and it is all of the wonderful adjectives above. But surprisingly it is dairy free and has no potatoes ... You'd never know. It's crazy delicious!


2 Large Rutabagas, peeled, chunked and boiled to tender *** instructions below ***

2 cups Raw Cashews

2 1/2 cups Free Range Chicken Broth

1/3 cup Nutritional Yeast

2 Tblsp Cow Ghee

1 lb Bacon (nitrate & nitrite free) cooked crisp and cut into 1/2" pieces

1/2 cup Green Onions, diced

1 tsp White Pepper

1 tsp Sea Salt *** or to taste ***

Dash of Garlic Powder

1 cup of Almond Milk to thin


Peel Rutabagas and halve, then quarter, then cut into eighths. Place in a pot and cover with water. Bring to a boil and then reduce to low-medium boil. Allow to cook through for 1 1/2-2 hours. When completely tender, remove from water and allow to cool. It's best to do this step in advance. 

Add cashews to a separate small pot and cover with 3 cups of water. Bring to boil and then reduce to low heat. Allow to soak over low heat until tender and swollen. You can do this while the rutabagas are cooking.

Drain cashews and add to high-powered blender with chicken broth, nutritional yeast and ghee. Gradually increase speed until everything incorporates and then allow to run at highest tolerable speed until crazy creamy and smooth (4-5 minutes). Then add TWO (reserving the remainder) pieces of cooked, chunked rutabaga and blend until smooth again. 

Remove from blender and add to a large stock pot over low heat, stirring regularly. Add onions, bacon and seasonings to mixture and stir to combine. 

Dice remaining cooked rutabagas.

Watch closely for tough, stringy pieces and discard.

Add diced pieces to stock pot mixture. 

At this point the soup will be very thick. Use almond milk to thin to desired consistency. Mine was great with the whole cup.


Know that anything that you cook with a cashew cream base may thicken upon standing.

When you reheat, simply thin with more almond milk and beware that salt content may need adjustment. 

Also beware that this mixture shouldn't be left unattended on heat. It can stick and when heating should be watched closely

and stirred through the bottom regularly.  

Be pleasantly fooled and wonderfully satisfied!