Description
A hearty and creamy potato soup with vegetables and optional cheese, perfect for a cozy meal.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 cup yellow onion (finely diced)
- 1 medium carrot (finely diced)
- 1 rib celery (finely diced)
- 4 cloves garlic (minced)
- ¼ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
- Salt and Pepper (to taste)
- Pinch red pepper flakes (optional)
- 2 pounds Yukon gold potatoes (diced ½ inch)
- 2 cups vegetable stock
- 14 ounce canned coconut milk
- 1 cup cheddar cheese, shredded (optional)
Instructions
- In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sauté for 3-4 minutes. Add garlic, dried herbs, salt, and pepper; continue to cook for 2 more minutes.
- Stir in potatoes, vegetable stock, and coconut milk, bring to a boil, reduce heat and simmer for 15-20 minutes until potatoes are tender (this time will depend on potato size and pan size).
- Be sure to taste test throughout and add salt as needed; the potatoes will absorb a lot of the salt that is added, so you will likely add more than you think you’ll need.
- Remove the bay leaf from the soup. Take the soup off of the heat and immersion blend until desired consistency is reached. I like to blend about half of the soup, leaving some potato pieces throughout.
- Optional: add 1 cup shredded cheddar cheese in batches, stirring between each addition until melted.
- Serve immediately and garnish with croutons, crackers, green onions, or chives as desired. Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
- This recipe can be easily doubled for larger servings.
- Feel free to add other vegetables such as peas or corn for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg