Potato Soup

I was looking for a good creamy potato soup recipe and I was wanting to try something for a vegan or vegetarian option.
I kind of just mixed up a few different recipes, so I will put the ingredients we used and link the original recipes as well. (if you are looking for a solid dairy free version check out TheWholeCook – we also really like the way this vegan version was looking at NoraCooks)
This is such a tasty dinner especially on these cooler winter days.

Ingredient List
  • 2-3 carrots washed and chopped
  • 5 medium sized white potatoes
  • 1 medium onion chopped
  • 1 box 946mL low sodium chicken broth (or your preferred broth type)
  • 1 can 10oz coconut milk
  • 1 tsp thyme
  • Salt to taste ( I used Gustus Vitae because the flavours are unreal)


Making the Soup

  1. Saute the onions in a large soup pot.
  2. Add the potatoes and carrots, thyme and chicken broth.
  3. Bring to a boil, then lower heat to a simmer and cook for 20-25 minutes, until the potatoes are fork tender.
  4. Use an immersion blender until desired consistency is reached. Pour in the coconut milk, stir, and season with salt to taste.
  5. Garnish with Rosemary if your feeling fancy and ENJOY!

It is the easiest soup. The kids were willing to eat it (and neither of them will usually touch soup!) I also found that it made for a great sauce as left overs during the week with rice or gnocchi.

Definitely a recipe we will be using over and over throughout the cold months.

If you give the recipe a try let us know what you thought!