Potato Soup with Coconut Milk
Potato soup with coconut milk, made by blending potatoes, cauliflower and onion with chicken broth, then stirring in Colby Jack cheese. Rich, creamy and cheesy with no heavy cream.
Ingredients
- 32 oz natural or organic chicken broth
- 1 medium sweet onion diced
- 4 large potatoes peeled and diced
- 1 head of cauliflower washed and cut into florets
- 1 cup original coconut milk
- 3 cups shredded Colby Jack cheese
- 1 tsp salt
- 1 tsp black pepper
Instructions
- In a large pot, bring chicken broth to boil. Add onion, potatoes, and cauliflower. Cover and reduce heat but keep broth boiling. Boil for 20 to 25 minutes until potatoes and cauliflower are soft.
- Pour contents into a Vitamix blender and blend on high until smooth. Return to pot.
- Add coconut milk, cheese, salt, and pepper. Stir until cheese has melted.
- Serve warm and enjoy!