This potato soup recipe is so easy to make on the stove top. Get your Dutch oven or stock pot out (aka large soup pot). Over medium heat, add the ghee and sauté the bacon until crispy. Transfer on a paper towel onto a plate. Then, add the garlic and onions. Sauté until onion is translucent. Add the chicken broth, salt, pepper, and potatoes. Place the lid on your stock pot and simmer (not boil) for 15-20 minutes, stirring frequently. Simmer until potatoes are tender. In a blender, add the coconut milk, cashews, and four ladles of the potato and broth mixture* (see notes). Blend until very smooth. Pour the mixture back into the stock pot and stir to combine. Salt and pepper to taste and serve warm.