Creamy Garlic Potato Soup
It's cold outside and there's nothing like a warm bowl of homemade, creamy garlic potato soup to cozy up with. Made with affordable, plant-based, pantry-friendly ingredients.
Servings: 4
Calories: 309kcal
Ingredients
- 1 tablespoon olive oil
- 6 garlic cloves crushed
- 3 russet potatoes (450 grams. Peeled + chopped)
- 2 cups vegetable broth
- 1 cup water (for boiling)
- ¼ cup flour (for slurry)
- ½ cup water (for slurry)
- 1 cup full-fat coconut milk
- Salt & pepper to taste
- Your favorite toppings
Instructions
- Add olive oil to a dutch oven or saucepan over medium heat. Once the oil is hot, add the crushed garlic. Cook for 1 minute, until fragrant.
- In the same pot, add the chopped potatoes. Mix the potatoes with the crushed garlic and olive oil and cook for another minute.
- Add the vegetable broth, and water. Stir together and bring to a boil. Once water at a boil, lower heat to a soft simmer.
- Simmer potatoes without a lid for about 15-20 minutes until potatoes are fork-tender. Pierce potatoes with a fork to test texture for doneness.
- Turn off the heat and cool off the soup for 5-10 minutes. Then, pour the soup into a blender or food processor. Blend with low speed until smooth. Blend in batches if necessary.
- In a small mixing bowl, stir together ¼ cup all-purpose flour and ½ cup water to make a slurry.
- Pour soup back to the pot, stir in the slurry, coconut milk, salt, and pepper to taste. Simmer and stir over medium-low for 10 minutes until thick.
- Serve and top with sliced green onions, mushroom bacon, pan-roasted corn, or your favorite toppings.
Nutrition
Serving: 1-Serving | Calories: 309kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 491mg | Potassium: 817mg | Fiber: 2g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 4mg