Description
A comforting and creamy soup made with baked potatoes and coconut milk, perfect for those avoiding dairy and following a Whole30 diet.
Ingredients
Scale
- 4 large russet potatoes, baked and peeled
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Chives or green onions for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
- Add the baked potatoes, vegetable broth, salt, pepper, and smoked paprika. Bring to a simmer and cook for about 10 minutes.
- Incorporate the coconut milk and blend until smooth using an immersion blender or regular blender.
- Adjust seasonings as needed and serve hot, garnished with chives or green onions.
Notes
Use russet potatoes for best results. Coconut milk can vary in richness; choose light or full-fat based on preference. Leftover baked potatoes work great in this recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg