The perfect potato soup for a frigid winter day!
I’m a big fan of soup. Like, a REALLY big fan. I’d eat it every day if I could! This potato soup is no exception. It’s creamy, hearty, and potato-y. That’s a word, right? But for real friends, if you like potatoes, (who doesn’t?) go ahead and give this recipe a whirl! All of your potato dreams will come true.
Servings: ~6 medium bowls
- 3 large potatoes (peeled & diced)
- 3 celery stalks (diced)
- 3 large carrots (diced)
- 1 14oz can of coconut milk
- ½ tsp cayenne (this adds a bit of a spicy “kick” - optional)
- green onion (for garnish)
Add the diced onions and minced garlic to a pot with olive oil and dried thyme and rosemary and sauté until the onions are slightly softened.
Add the carrots, celery, and potatoes (peeled and chopped) and sauté for 2-3 minutes to blend the flavors together.
Pour in the vegetable stock.
Bring to a boil and then cover the pot, turn down the heat and simmer for around 30 minutes until the vegetables are soft and cooked.
Add the coconut milk and stir through.
Turn off the burner and either use an immersion blender to mix the ingredients to create a creamy texture. If you do not have an immersion blender, carefully pour your soup into a stand mixer and blend in batches before returning it back to the pot.
Gradually heat the soup to a simmer again so that the coconut milk flavors blend properly.
Stir in the cayenne and paprika. Add salt and black pepper to taste.
Serve with chopped green onions and some scrumptious breads for dipping.
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