Creamy Potato Soup

For dinner last night, I really wanted potato soup. I've been craving it like crazy, but I've never made it from scratch before. I don't even have a recipe (that I know of) for it. I decided to take my chances and use the Creamy Butternut Squash Soup recipe as a base. And I even remembered to take a picture! I halved the recipe, and instead of using a butternut squash, I used about 2 lbs of Yukon gold potatoes. Instead of cilantro I added two green onions, sliced, and 1 teaspoon of dried chives. To make it easier for you, here's the recipe:

Creamy Potato Soup
1 T olive oil
1/2 large onion, chopped
4-6 garlic cloves, crushed (we love our garlic!)
1/2 t crushed red pepper flakes
2 lb potatoes, cubed (I used Yukon gold)
one 14-15 oz can diced tomatoes
1 cans coconut milk
1 can vegetable stock
2 green onions, sliced
1 teaspoon dried chives
2 t sea salt, plus more to taste


In a stock pot, heat the olive oil over medium heat. Add the chopped onions and saute for five minutes. Then add the garlic and red pepper flakes. Saute for another minute or two, stirring frequently to reduce burning.


Add the cubed potatoes, tomatoes, coconut milk and vegetable stock. Bring to a boil. Cover, reduce heat, and simmer for about 20 minutes or until the potatoes are tender (till you can stick a fork in them easily).


When everything is cooked, ladle some of the soup into a blender or food processor and blend until smooth and creamy. Transfer to a clean pot or bowl. Continue to blend the soup in batches until all soup has been pureed. If you like your soup more chunky, only puree half of the soup. Add the sea salt, green onions, and chives. Enjoy!