10small Russet potatoes(peeled and cut into 1" chunks)
2 ½cupsdiced cooked chicken
salt and pepper to taste(1 teaspoon each)
In a dutch oven or large pot, melt the butter over medium heat.
Add the celery, onion, carrots and garlic. Sauté for about 10 minutes, allowing the vegetables to become tender. (I like to let the onion get slightly browned so that they almost taste caramelized.)
Add in the chicken stock, bay leaf, sprig of thyme and peeled, diced potatoes.
Bring to a boil and allow the soup to simmer for about 15 minutes, or until the potatoes are soft. The exact time will depend on how big your pieces of potatoes are.
Once the potatoes are cooked through, plunge a potato masher into the soup and press to mash a few of the potatoes. We do this maybe 10 times to break up the potatoes. It makes the soup just a little thicker. This is optional and you can skip this step if you'd like.)
Add the chicken and coconut cream (the cream is optional and will also help to thicken the soup slightly). Heat through.
Remove and discard the bay leaf and sprig of thyme, then serve.
Store any leftovers in the fridge for up to 4 days.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 8 people, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**