Cheddar Cheese Bacon Potato Soup with Beet Red Sauerkraut - Cleveland Kitchen

Ingredients

• 1 Large yellow onion chopped
• 1/2 cup Chopped celery
• 1/2 cup Coconut oil
• 6 cups Cubed & peeled potatoes
• 3 cups Water
• 3 cups Coconut milk
• 4 teaspoons Chicken bouillon granules
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/4 cup Coconut flour
• 5 cups Sharp shredded cheddar cheese
• 1/2 pound Sliced bacon cooked
• CK Beet Red Kraut
• Scallions