This creamy, comforting potato soup starts with a classic base of sautéed onion, garlic, and celery, simmered together with tender Yukon Gold potatoes until everything turns soft and flavorful. A quick blend transforms it into a silky, spoonable texture, and a stir of rich coconut milk brings the soup to a luxurious, velvety finish without any dairy in sight. Smoked paprika adds a subtle warmth and depth that rounds out every bite, while a scatter of fresh chives on top brings a pop of color and brightness. It's a simple, whole-food-friendly bowl built entirely from real vegetables, broth, and pantry spices — no processed shortcuts required. This one's a satisfying, cozy option to add to your Whole30 rotation, especially on a chilly night when you want something warm and filling.
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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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