A baked potato, but make it a Whole30 friendly soup 🥔🔥👏🏼 Honestly, I made this yesterday and I have NOT stopped thinking about the leftovers all day. I snuck in some cauliflower to make it a little less carb heavy you can’t even tell it’s there! It’s a new staple for me 🙌🏼 . Heat 2 tbsp olive oil in a large pot over medium heat. Add in one diced white onion and 4 minced garlic cloves. Sauté until fragrant (5-7 min). Add in 4-5 golden potatoes (should be a little smaller than the size of tennis ball) cut into cubes, 2 cups cauliflower florets, 3 cups chicken broth and 1 cup ripplefoods half and half or almond milk, and season with salt, pepper and a dash of cayenne. Bring to a boil with the heat on high, cover and turn heat to low. Let it simmer for 45 minutes and then either use an immersion blender or regular blender to blend the soup until smooth. You can remove some potato chunks before you blend if you want to keep it chunky! Feel free to add more broth if it’s too thick for ...