This velvety, golden soup starts with olive oil-softened onion, celery, and garlic, then builds real depth with tender Yukon Gold potatoes simmered right in chicken broth until they practically melt. A quick blend turns everything silky-smooth, and a generous pour of full-fat coconut milk gives the finished bowl that rich, comforting texture you want from a good potato soup. Smoked paprika adds a subtle warmth in the background, while a scatter of fresh chives on top brings brightness and color to every serving. It's simple, cozy, and built from real, whole ingredients — the kind of one-pot meal that feels nourishing without being fussy. This one's an easy, satisfying choice to add to your anti-inflammatory recipe rotation.
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Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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