Don’t let the coconut milk scare you away… this is such a delicious soup. Eric introduced me to this recipe and it’s originally made with cow’s milk. Being that the majority of my family is lactose intolerant, we decided to switch it up with coconut milk and loved it so much that we now only make it this way. The fun thing about this recipe is you can make it your own with the type of milk you choose, what you top it with, etc. It’s a great base.
Here’s your ingredient list:
- 5 large potatoes chopped
- 32-48 oz chicken broth (or vegetable broth) depending on your desired thickness
- 2 16oz cans of coconut milk (once again you can substitute the milk of your choice)
- 6 slices of thick cut bacon (optional)
- 3 stalks celery chopped
- 1 16oz can of corn drained
- 1/2 red onion chopped
- 1 handful of mushrooms chopped
- Salt & Pepper
Before you start chopping get the bacon in the oven and bake at 400 degrees for 12-15 minutes until crispy.
Chop all ingredients
Throw all of the ingredients in your soup pot and season with salt and pepper.
After the ingredients have simmered for 30 minutes mash or blend together (I used my immersion blender) and let simmer for 30 more minutes. Chop up the bacon and put that in after the blending process is done.
Serve and enjoy! We dipped pretzel rolls in… delicious!
We kept it simple this time, but you can top with cheese, hot sauce, crackers, etc.