Dairy free potato soup is Whole30 and super yummy! Start by cooking a few pieces of bacon….or more…which ever you want. Save the bacon grease, you will use it later. I then peeled my potatoes and gave them a good chop before throwing them in the pot. While those cooked in some salted water I chopped up some other veggies and sauteed them in a pan with the left over bacon grease. You can dump some of the grease out if there is a ton, you only need a little bit. Set the veggies aside when they have good color and are soft. When the potatoes have cooked through carefully transfer them to a mixer, leaving the water in the pot, you will use it again. You can also leave out a few pieces of potatoes so you have some bites of them in the soup.  I used my vitamix but a bowl and hand mixer would be great. Be careful when mixing because it will be HOT. Side note: If you were making mashed potatoes a vitamix would not work because it make the potatoes very gummy. You can add a dash of the hot water to help the mixing process. Once they are all mixed to the texture you like add them back to the pot of hot water that you cooked them in. Add in the sauteed veggies and salt and pepper to taste. You can add some chicken broth to help with the consistency of the soup, if needed. At this point I tasted to adjust seasoning and served with bacon bits on top and it was great. The next morning I changed up a few things and it was even better. I took shredded chicken and heated up in a pan with some ghee and the Diner spice blend from this awesome cookbook. I added the left over soup to heat up and cracked in an egg. It was AWESOME. Crack on egg on anything and it makes a breakfast.