Crockpot Baked "Potato" Soup

Ingredients:

1 medium sized turnip, peeled and cut in small cubes
1 medium sized rutabaga, peeled and cut into small cubes 
3 parsnips, peeled and cut into small cubes 
2 stalks celery, chopped
3 carrots, shredded 
1 purple onion, diced
2 large cloves garlic, minced
1 14 oz can coconut milk
4 cups chicken OR vegetable broth 
1 tsp salt
freshly ground black pepper, omit for AIP
3-4 green onions, sliced
10 slices bacon, cooked and and chopped,  reserve fat
dairy free cheese, for topping (this one is good)

Directions:

1. Dump turnip, rutabaga, parsnips, celery, carrots, onion, garlic, coconut milk, broth, salt, pepper (if using) and bacon fat into a large crockpot.

2. Set on high and cook for 4 hours.

3. Use an immersion blender to blend slightly to remove some lumps and make the soup thicker. Do not over blend. If too thin, you can mix 2 tbsp tapioca starch with 3 tbsp water: mix and then then add to crockpot. 

4. Garnish with green onions, bacon pieces, and dairy free cheese.