I’ve been getting tons of potatoes in my Misfits Market Box which has been my favorite co-op box to date!  Unlike other CSA boxes I’ve gotten, I’ve been able to customize every week and add on lots of extras that I need. It has been a huge gift getting it delivered to my house every week with exactly what I need.  As much as I used to wander the grocery store, it’s not been my favorite activity this past year 🙁  So I am extra grateful for the services and companies that are working extra hard to go above and beyond for their customers this year.  

Use this code for 25% off your first box to try it out too! 

Ok onto cream of potato soup!  With my abundance of potatoes that I keep ordering, I’ve been getting creative beyond my usual roasted potatoes and chicken that I tend to make. I’ve been experimenting a ton with seasonings of essential oils, and I thought it would be awesome to figure out a cream of potato soup. I did a few things to make it extra yummy.  I roasted the potatoes instead of just chopping and simmering.  Then I added bacon on top which is, of course, a good choice.  And then then we added in the veggies on top which gave it a really good blended flavor.  

It was truly filling and the true test of kid approval was two thumbs up!  

I wouldn’t put this in my lowest maintenance categories of meals, but it did fill the meal in one bowl checkmark!  

I’m VERY particular about what essential oils I use, so please read more on my page about why I landed with the essential oils that I did.



  • 5-6 Medium Yukon Gold Potatoes 
  • ½ pound bacon
  • 2 tablespoons sea salt
  • 6 cups homemade chicken broth
  • ½ cup heavy whipping cream or full fat coconut milk
  • ½ large onion – chopped 
  • 4 cloves garlic – chopped
  • Thyme essential oil, 1 drop
  • Black Pepper essential oil, 1 drop
  • 1 TB avocado oil
  • Kale, 1 large bunch
  • Chard, 1 large bunch


  1. Preheat oven to 375 while you prep ingredients.
  2. Cut 5 to 6 medium potatoes into chunks, toss in 1 tablespoon avocado oil and roast at 375 for 30 minutes or until starting to brown. 
  3. While the potatoes are cooking, prep the rest of the ingredients.  
  4. Cook half a pound of bacon in a skillet until browned and set aside. Be sure to save bacon drippings in the pan.
  5. Slice half an onion and chop garlic and saute with leftover bacon grease until softened.
  6. Add in 6 cups of your homemade chicken broth and 2 tablespoons sea salt and bring to a boil.
  7. When potatoes are ready, add all the potato chunks into the onions and broth.  
  8. Using an immersion or high speed blender, blend until smooth or desired texture. 
  9. Pour soup back into the pot to cool and prep veggies. 
  10. Chop kale and chard into small 1 in (ish) chunks.
  11. Saute kale and chard in the leftover bacon grease and season with salt to taste.
  12. Finish the soup by adding one drop thyme essential oil and one drop black pepper essential oil.. Add ½ cup heavy whipping cream or coconut milk and ¼ cup nutritional yeast. 
  13. Chop bacon and top soup with whatever fixins sound delicious!  We spoon in the soup, top with veggies and bacon and devour!