Creamy Potato Soup
Ingredients
-
1
tablespoon
olive oil
-
4
cups
crimini or white mushrooms, sliced
-
1
pinch
salt and pepper
-
1
tablespoon
butter (or dairy-free margarine)
-
1
stalk
celery, sliced thin
-
½
small
onion or white part of leek, sliced thin
-
10
medium
Yukon gold potatoes
-
3½
cups
reduced sodium or organic chicken broth
-
1
bay leaf
-
3
stems
parsley
-
7
ounces
light coconut milk
-
2
teaspoons
sherry vinegar
-
½
teaspoon
salt
-
3
turns
freshly ground white pepper
-
3
medium
sliced green onions, using dark green tops only
Instructions
- 1. Preheat the soup pot over medium-high heat and add olive oil.
- 2. Add mushrooms and cook until water releases, then brown for a few more minutes.
- 3. Sprinkle with salt and pepper, then set aside on a plate.
- 4. In the same pot, melt butter and stir in celery and onions, cooking gently until limp.
- 5. Peel and cube the potatoes, then add them to the pot with enough broth to cover the vegetables.
- 6. Add bay leaf and parsley stems, then simmer for 30 minutes until potatoes are tender.
- 7. Stir in coconut milk and simmer for an additional 5 minutes.
- 8. Remove from heat, discard bay leaf and parsley, and blend half the soup until smooth.
- 9. Pour blended soup back into the pot, garnish with mushrooms and green onions before serving.
Nutrition Facts (estimated)
Servings
7
Calories
134
Total fat
7g
Total carbohydrates
15g
Total protein
4g
Sodium
282mg
Cholesterol
7mg
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