There’s nothing like a bowl of hot soup when you are feeling under the weather, right? My daughter wasn’t feeling too good tonight and requested potato soup, but the only recipe that I knew how to make was a potato soup that we used to make with lots of milk in it. My oldest daughter and I are gluten and dairy free since we made potato soup the last time. So, we decided to grab a recipe and modify it a little to suit our desires for a chunky, dairy and gluten free, potato soup. It’s super simple, healthy, AND paleo friendly. The part that took the longest was peeling the potatoes.
- 5 lbs peeled and cubed potatoes
- 1 medium diced onion
- 64 oz chicken stock
- 1 16 oz can unsweetened coconut milk
- ½ tsp thyme
- 1 tbsp olive oil
- Salt and pepper, to taste
- Chives to garnish
- Any other ingredients desired for toppings
- Sauté onions in a small skillet with salt, pepper, and 1 tbsp olive oil for 4-5 minutes or until soft.
- Add potatoes, chicken stock, sautéed onions, salt, pepper, and thyme to large pot and bring to a boil. Cook on medium-high heat (mixture should be bubbling) for 10-12 min or when potatoes are tender.
- Once potatoes are tender, remove from heat. Add can of coconut milk and stir.
- Top with chives and any other desired toppings and serve.
We did a large batch so we could have leftovers, but then we ended up eating every last bit of it. This is how we made the soup. Add 64 ounces of chicken stock, 5 pounds of peeled potatoes, 1/2 teaspoon of thyme, and salt and pepper to a large pot. Bring to a boil and then let cook on medium heat uncovered for approximately 10-12 minutes, until potatoes are tender.
Sauté onions in oil, salt, and pepper, for approximately 4-5 minutes on a medium/high heat, then add to the other ingredients that are getting ready to boil. Once the onions are soft, add them to the pot of potatoes that are cooking.
While the potatoes are cooking, cut up chives for the top. Other toppings can be prepped and added as desired.
When the potatoes are soft, remove from heat and add one (16 oz.) can of unsweetened coconut milk. And, that’s it! So easy!
I wondered how I would like it and I can honestly say, I love it so much more than the recipe we used to make!! My whole family is in love with it, even my husband, and that’s saying something. His exact words were, “you can make this anytime, I love it”. If you make it, I would love to hear how you like it too!
Epsom salt and irrideacent glitter makes an AMAZING snow! I have bags of it I made years ago and keep on using it.