- 3 pounds yukon gold potatoes
- 1-2 shallots
- 1/2 pound prosciutto (make sure it is whole30 compliant, if not doing whole30 you can just use bacon! But the prosciutto tastes great in this.)
- 2 cans coconut milk (don't worry this soup does not taste like coconut at all!)
- 4 cups water
- 1 teaspoon garlic powder
- salt and pepper
Jan 4, 2017
I could use some of this comfort food right about now after the day I had yesterday. If you don't follow me on snapchat, I will give you the cliffs notes.
Thought the kids had school. Got all children up, dressed, fed, in the car (which is no easy task) and on our way ON TIME. Got to the school.....there was no school. BUT THERE IS TODAY!!
This post is about soup, so we should just stick to that right? We are a soup family. We could honestly eat bowls of soup for every meal. And any soup that my kids will eat day after day is a total win. Plus, if I can make it super healthy and they still don't ask questions, lottery winning for all! This potato soup is ba-na-nas! Or po-ta-toes? Anyway it is SO delicious! I have gotten pretty good at taking non whole30 recipes and making them fit the bill. Not to mention, I like a little experimentation in the kitchen. So here we have it...potato soup!
In a stock pot or dutch oven heat a couple tablespoons of olive oil over medium high heat. Add in your prosciutto and shallots and cook until prosciutto is nice and crispy. I also take a couple spoonfuls of this mixture out and set it aside to top the soup with at the end.
Then peel and chop your potatoes. Add them to the pot, and pour the coconut milk on top. Then add in the water. Give it a good stir, then add in your seasonings. Don't be stingy on the salt and pepper!
Bring to a boil, then back it down to a simmer for about 15 minutes or until the potatoes are fork tender.
Now for this next step I use an immersion blender to blend everything in the pot until it is nice and creamy. But if you don't have an immersion blender, just use your regular blender and blend it in batches. The potatoes act as your thickening agent, so it gets a nice creamy smooth texture.
Then to serve, I like to top with the crispy prosciutto and shallots that I set aside, and a little drizzle of olive oil.
Then go to town!
It is even better the next day!