SOUP OF THE WEEK: Creamy Potato Soup

FALL SOUP: Creamy Potato Soup

I cannot believe that it is the beginning of September already. Where did the summer go?! Growing up in Los Angeles, we didn’t have much of an autumn or fall. Living on the east coast for the last decade, I have finally come to appreciate this time of year. The leaves start to fall, the air is crisp and it is time to pick apples. And it is the perfect time of year to wear a leather jacket! I am kind of obsessed with Madewell Moto Leather Jackets. I have one from a few years back and it is one of my favorite items of clothing.

During the fall and winter months I make lots of hearty soups and chili. They are so warm and filling. Last night I decided to try my hand at potato soup.  I had never made it before but I took inspiration from Ree Drummond the Pioneer Woman’s recipe for Perfect Potato Soup. I put my spin on her recipe and had delicious results! I cannot wait to make it again when it gets a little cooler out!


Russet Potatoes, 4, peeled, washed and diced, soak in water until it is time to use them so they don’t discolor
Carrots, 3, diced
Onion or Shallots, 1 large, diced
Garlic, 2 cloves, chopped
EVOO, 3 tablespoons
Chicken or Vegetable Broth, 3-4 cups, depending on the crowd you are cooking for you can add more
White Flour, 1 teaspoon
Water, 1 tablespoon
Trader Joe’s Light Coconut Milk, 1/2 cup
Sea Salt, to taste
Fresh Ground Pepper, to taste


  1. Heat up your Le Creuset Dutch Oven or larger pot on the stove. Drizzle in the olive oil and allow to warm up.
  2. Add the onions or shallots and garlic into the pot. Allow the onions cook down and to turn slightly translucent. Then add the carrots and potatoes.
  3. Cook down for 5-7 minutes, until the carrots and potatoes start to tenderize.  Add plenty of salt and pepper.
  4. Once softened, add the chicken or vegetable broth to the pot.
  5. Bring to a boil and then let it cook for approximately 10 minutes or until all of the vegetables had softened up.
  6. Whisk together flour and water in a small bowl and then slowly add this mixture to the pot. This will thicken the soup a bit.
  7. Use a Cuisinart Immersion Blender to blend everything up until it is nice and smooth.
  8. Once smooth, add the coconut milk for a nice creamy taste.
  9. Serve hot! I topped ours with some roasted summer sweet corn from our CSA and some roasted yellow zucchini from the garden. It was delicious!

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