Vegetarian Potato Soup with Coconut Milk
User Reviews
5
Vegetarian Potato Soup with Coconut Milk
Description
This Vegetarian Potato Soup with Coconut Milk centers on Yukon gold potatoes providing a tender, creamy base enhanced by the vegetal flavors of sautéed onion, carrot, celery, and garlic seasoned with thyme, parsley, bay leaf, salt, and optional red pepper flakes. Cooking the soup until potatoes are fully tender followed by partial blending results in a texture that balances smoothness with chunky potato pieces. The inclusion of coconut milk adds a mild creaminess that replaces dairy while giving depth to the broth. Stirring in cheddar cheese is optional but adds richness and a mild sharpness.
The soup is best served warm, garnished with crunchy croutons, crackers, or fresh chives or green onions to add contrast in texture and freshness. This makes it suitable as a comforting main or starter, especially for vegetarian diners looking for a creamy, flavorful soup without dairy.
The recipe notes advise careful seasoning as potatoes absorb salt, recommending multiple taste tests. If an immersion blender isn't available, the soup can be partly blended in a heat-safe blender with steam vented carefully. Leftovers store well in the refrigerator for up to four days and the soup freezes effectively for convenient future meals.
Ingredients
- 2 Tablespoons olive oil
- 1 cup yellow onion finely diced
- 1 carrot finely diced, medium
- 1 celery finely diced, stalk
- 4 garlic minced, cloves
- 1/4 /4 teaspoon thyme dried
- 1/2 /2 teaspoon parsley dried
- 1 bay leaf
- salt to taste
- black pepper to taste
- Pinch Pinch red pepper flakes optional
- 2 pounds potato diced 1/2 inch, Yukon gold variety
- 2 cups vegetable stock
- 14 ounce coconut milk canned
- 1 cup cheddar cheese optional, shredded
Instructions
- In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sautee for 3-4 minutes. Add garlic, dried herbs, salt, and pepper; continue to cook for 2 more minutes.
- Stir in potatoes, vegetable stock, and coconut milk, bring to a boil reduce heat and simmer for 15-20 minutes until potatoes are tender (this time will depend on potato size and pan size).
- Be sure to taste test throughout and add salt as needed; the potatoes will absorb a lot of the salt that is added, so you will likely add more than you think you'll need.
- Remove the bay leaf from the soup. Take the soup off of the heat and immersion blend until desired consistency is reached. I like to blend about half of the soup, leaving some potato pieces throughout.
- Optional: add 1 cup shredded cheddar cheese in batches, stirring between each addition until melted.
- Serve immediately and garnish with croutons, crackers, green onions, or chives as desired. Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
- If you lack an immersion blender, blend half the soup in a heat-safe blender with venting to avoid steam buildup, then combine back in the pot.
- Potatoes absorb salt during cooking, so taste and adjust seasoning towards the end carefully to achieve balance.
- Store leftovers in an airtight container refrigerated for up to four days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 512mg | 21% |
| Potassium | 1339mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 2812IU | 56% |
| Vitamin C | 52mg | 58% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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