Description
A comforting and creamy potato soup that is both gluten-free and dairy-free, perfect for cozy nights or gatherings.
Ingredients
Scale
- 1 tbsp oil (olive or coconut)
- 2 lbs russet potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2–3 cloves garlic, pressed or minced
- 1 small onion, diced (about 1 cup)
- 3/4 cup coconut milk
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 1/8 tsp kosher salt (adjust to taste)
- Ground black pepper (for topping)
- Cooked bacon (for topping, optional)
- Green onions (for topping, optional)
Instructions
- In a large pot, heat the oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent (about 5 minutes).
- Stir in the diced potatoes, chicken broth, thyme, bay leaf, and kosher salt. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, remove the bay leaf. Add the coconut milk and use an immersion blender to blend until creamy. For a chunkier texture, blend partially.
- Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve hot, garnished with cooked bacon and green onions if desired.
Notes
Use high-quality, fresh ingredients for the best flavor. Avoid over-blending to maintain some texture in the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg