Red Meat Allergy Friendly Dairy Free Potato Soup
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp smoked paprika
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- dairy free bacon, cooked and crumbled (optional)
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
Instructions
- 1
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.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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