Ingredients
Units
Scale
- 1 32 oz Chicken or Vegetable Broth
- 28 oz honey gold baby potatoes, cut into quarters
- 1 can white navy beans, rinsed
- 1/2 can coconut milk
- 1 T Herbs de Provence
- 1 stalk celery, diced
- 1 small onion, diced
- 3 large cloves, crushed
- 1 tsp pepper
- salt to taste
Instructions
- Wash and cut the potatoes into quarters. Dice celery, onions and crush garlic.
- Add all of that to a large pot along with the broth and seasonings.
- Cover and cook over medium/low heat until the potatoes are somewhat tender (not mushy).
- Add the coconut milk.
- Use a stick blender to blend a small portion of the soup. You can do this right inside the large pot or you can remove some, blend it and then return it to the pot. If you like, you can blend the entire pot and create a "creamy" based soup instead of a "chunky" based one. Very versatile!
