Creamy Potato Soup {paleo}

by - January 07, 2017


A splash of olive oil
1 medium sweet yellow onion, diced
2 carrots, diced
6 garlic cloves, diced
2 celery stalks, chopped
4-5 large Yukon gold potatoes, peeled, diced
Organic chicken broth or fresh water, as needed
1 cup of coconut or almond milk
Sea salt and fresh ground pepper, garlic powder, to taste
Dash of ground nutmeg


Heat a splash of olive in a heavy bottomed soup pot over medium heat. Add the celery, carrots, onion and garlic and cook for 3-5 minutes, till soft. Add the potatoes. Pour enough broth in the pot to cover the potatoes.

Cover the pot and bring to a high simmer; cook the potatoes until fork tender (took me about 15 minutes). Add the coconut/almond milk. Remove from heat. Optional: using an immersion blender, whip the soup until smooth (or carefully puree in batches in a tightly covered blender). Season with sea salt, pepper, garlic powder and nutmeg, to taste.

If the soup needs thinning, add a bit more non-dairy milk; stir; heat through gently.

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