POTATO SOUP

ONE POT

This potato soup is rich without being heavy. Made with onion, garlic, & thyme, it’s got a subtle but delicious flavor. The coconut milk makes it nice & creamy – a perfect fall comfort food!

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INGREDIENTS

– 1 tbsp oil – 2 lbs russet potatoes – 4 c chicken broth – 2-3 cloves garlic pressed or minced – 1 small onion diced (1c) – 3/4 c coconut milk – 1/2 tsp dried thyme – 1 bay leaf – 1 1/8 tsp kosher salt more to taste – ground black pepper for topping – cooked bacon, for topping – green onions, for topping

Use a sharp knife to dice the onion & set aside. Peel and cut the potatoes into roughly 1-inch cubes.

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Heat the oil in a large pot over medium heat. Add onion & 1/8 tsp kosher salt & cook for 5 minutes. Add in the garlic & cook for 1 more minute.

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Place the broth, thyme, bay leaf, & 1 tsp kosher salt into the pot. Increase the heat to high & bring to a boil. Once boiling, add the potatoes & return to a boil.

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Reduce the heat to low and let simmer for 12-15 minutes, until potatoes are easily pierced with a fork.

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Remove the pot from the stove & let cool for 10 or so minutes. Remove the bay leaf & blend everything together with an immersion blender (or in a stand blender).

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Pour in the coconut milk and contiue to blend until the soup reaches a smooth consistency. Taste & add additional salt if necessary.

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Scoop into bowls & add toppings like bacon pieces & chopped green onion. Serve & enjoy!

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Which potatoes are best for soup?

Russet potatoes are best for creamy soups. Yukon Gold or Red are best for chunky soups.

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