Chunky, creamy, and oozing winter warmth.
- Place potatoes, onions, and seasonings (except dill weed) in the water and simmer for 15 minutes or until tender.
Remove 2 cups of the cooked potatoes with a slotted spoon (you will get some of the onions too, but that’s all right), and place in blender. Stir the frozen corn and dill weed into the kettle of soup. Turn off heat while blending the sauce.
- Add coconut milk to the blender with the cooked potatoes. Blend for about 30 seconds—just until smooth, but not starchy.
Add blended mixture to the soup. May add more water or salt as needed to taste. Heat to serving temperature.
Variation: If you don’t want to use coconut milk but like the idea of thickening your soup with blended potato, there are other options. Replace the coconut milk (1 can is a scant 2 cups) with soy milk, or blend 3⁄4 cup cashew nuts with 2 cups water, or use 1⁄2 can (1 cup) coconut milk for lower fat soup.
Ready in about: 30 minutes
Makes: 8 cups