Creamy Paleo Potato Soup – I never thought this would turn out so good that I would post it, but here we are!
This soup is simple, delicious, paleo friendly and whole 30 approved. It comes together quickly AND my husband asked me to make another batch – WIN.
The topping combinations are endless – so far, my favorites are:
- Chives & Bacon [pictured]
- Shredded Unsweetened Coconut & Roasted chopped almonds
- Fresh carrots & Parsley
It’s been so cold and rainy here that a bowl of warm soup for lunch or dinner is perfect. A few days ago I was snowshoeing and now I’m just walking around in mud. Apparently spring decided to arrive but not with any sun. I am so looking forward to long summer days outside. In the meantime I’ll just enjoy my warm Creamy Paleo Potato Soup inside. Cheers!
Creamy Potato Soup - Dairy-free, Gluten-free, Paleo Friendly and Whole 30. Easy soup that comes together in just over an hour. Husband approved too!
- 1 tbsp avocado oil
- 3 scallions, chopped [OR 1 leek, chopped]
- 2 small garlic cloves, minced
- 3-5 white potatoes, scrubbed and roughly chopped [3.5-4.5lbs]
- 1 can coconut milk ~[14oz]
- 1/4 cup nutritional yeast flakes
- 6 cups chicken stock + more for desired consistency
- salt and pepper, to taste
Heat avocado oil on medium heat in a large soup pan. Once oil is hot, add scallions (or leek) and garlic. Cook 5 minutes. Add potatoes and cook 5 minutes.
Add chicken stock and turn heat to low. Simmer for ~50 mins. Add coconut milk and nutritional yeast, mix well and cook another 10 minutes. Ensure potatoes are cooked through
Using an immersion blender or potato masher, blend/mash until desired consistency is achieved. [ I left some potato chunks]. Add more broth if needed. Serve with desired toppings and salt & pepper - enjoy!
Consider adding additional chicken stock to make the soup your desired consistency.