30 Minute Dairy Free Potato Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 ½ lbs potatoes (russet, yellow, or gold potatoes work best, peeled and diced)

32 oz chicken stock or broth

1/2 white or yellow onion (sliced)

1 cup canned coconut milk (unsweetened)

1/4 tsp garlic powder

1 1/2 tsp salt

1/2 tsp pepper

1/4 tsp dried thyme or dried chives

Directions

Add chicken stock, onion, and potatoes (peeled and diced into 1 inch cubes) to a soup pot. Bring to boiling and cook for approximately 5 - 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.

Once cooked, remove 1 cup of the diced potatoes from chicken stock. Set aside in a separate dish.

Blend the diced potatoes (excluding the 1 cup you set aside), onion, chicken stock, and 1 cup canned coconut milk until smooth.

Pour the blended soup back into your pot. Add the 1 cup diced potatoes you set aside earlier, salt, pepper, garlic powder, and dried thyme (or dried chives). Stir.

Ladle the finished soup into bowls and top with fresh chopped chives and crispy bacon.

Nutrition

• Serving Size: 1 cup
• Calories: 210 kcal
• Total Fat: 10 g
• Saturated Fat: 8 g
• Cholesterol: 3 mg
• Sodium: 617 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 7 g