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Potato Soup with Coconut Milk
This creamy potato coconut milk soup is thick, rich, and flavorful! A hearty satisfying soup that is also vegan and dairy free. Cozy comfort food at it's finest!
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course:
Dinner, Lunch, Soup
Cuisine:
American
Servings:
6
servings
Calories:
246
kcal
Author:
Kelly Jensen
Cost:
$3
Equipment
Large Pot
Ingredients
2
tablespoons
extra virgin olive oil
4
cloves
garlic
minced
1
sweet onion
diced
4
stalks
celery
chopped
2
carrots
diced
2
lbs
yellow potatoes
peeled and diced
1
tablespoon
dried thyme
or Herbes de Provence
6
cups
vegetable stock
1
13 ounce can
coconut milk
, full fat
1/2
teaspoon each
sea salt and black pepper
or more to taste
Instructions
In a large pot heat the olive oil over low heat. Add the garlic and sauté for 2 to 3 minutes until the garlic begins to brown.
Add the celery, carrot, onions, to the pot and sauté for an additional 5 minutes.
Add in the diced potatoes and thyme, and stir well.
Pour in the vegetable stock, salt, and pepper. Bring to a boil, then cover and simmer on low for 45 minutes until the potatoes are soft and tender.
Remove the pot from heat, and stir in the can of coconut milk.
Stir, taste and add salt and fresh ground pepper if desired. Serve with a sprinkle of fresh thyme for garnish.
Video
Notes
Additions and Variations
You can use a plant-based or vegan butter instead of olive oil if desired.
I like using yellow potatoes, but red potatoes or even russet potatoes would be an excellent substitution.
For a spicier version, add in 1/2 teaspoon red chili pepper flakes.
Pro Tips
When chopping the potatoes, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the soup.
Taste, and adjust seasonings along the way. If the soup needs more salt or pepper to your tastes, you can add it in at the end before serving.
If making this recipe ahead of time, follow the steps and refrigerate the soup once it's finished cooking. Heat before serving.
Nutrition
Calories:
246
kcal
|
Carbohydrates:
32
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
33
mg
|
Potassium:
868
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
3446
IU
|
Vitamin C:
34
mg
|
Calcium:
50
mg
|
Iron:
2
mg