Creamy Potato Soup
This rich and satisfying potato soup is a creamy winter staple made with full-fat coconut milk and aromatic herbs. Hearty enough to serve as a main course, it perfectly balances starchy potatoes and sweet carrots with fragrant thyme and rosemary. This easy one-pot recipe yields a velvety consistency that tastes even better as leftovers the following day.
Instructions
- 1
Add the chopped onion (1) and crushed garlic (1 tsp) to a large pot with coconut oil (1 tbsp), dried thyme (0.5 tsp), and dried rosemary (0.5 tsp). Sauté until the onions have softened.
- 2
Toss in the chopped carrots (2) and white potatoes (4). Sauté for one minute to allow the flavors to combine.
- 3
Pour in the vegetable stock (4 cup). Bring the soup to a boil, then cover the pot, reduce the heat, and simmer for 30 minutes or until the vegetables are completely tender.
- 4
Remove from heat and process the soup using an immersion blender until it is thick and creamy. Pour in the canned coconut milk (14 oz) and stir well.
- 5
Return the pot to a gentle simmer for a few minutes to ensure the coconut flavors blend properly. Season with [null null sea salt] and [null null black pepper] to taste.
- 6
Ladle into bowls and garnish with fresh [null null chives]. Serve warm alongside crusty whole wheat bread for dipping.
Nutrition Facts
Per portion