The Pioneer Woman Tasty Kitchen
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South Pacific Potato Soup

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Level: Easy

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Description

Coconut milk and cinnamon add an exotic richness to this potato soup. Substitute olive oil for the butter if you want this soup to be dairy free.

Ingredients

  • 8 whole Potatoes
  • 4 Tablespoons Salted Butter
  • 1 whole Medium Onion, Minced
  • 2 cloves Garlic, Minced
  • 6 cups Chicken Broth
  • ½ teaspoons Garlic Powder
  • 1 teaspoon Cinnamon, Ground
  • ½ teaspoons White Pepper
  • ½ teaspoons Onion Powder
  • 1 can Coconut Milk, (14-16 Ounces)
  • 2 teaspoons Salt, Or To Taste

Preparation

1. Peel and grate 2 medium potatoes. Mince onion and garlic.

2. Peel and dice remaining 6 potatoes and set aside.

3. Melt butter in a large heavy pot over medium heat. Add grated potato, minced onion, and garlic. Cook about 5 minutes, stirring occasionally.

4. Add chicken broth and heat until simmering.

5. Add cubed potatoes, pepper, onion powder, garlic powder, and cinnamon, and bring to a boil.

6. Turn heat down and continue to cook over medium low heat until potatoes are soft, about 15-20 minutes.

7. Add coconut milk and cook for a couple more minutes. Salt to taste. Serve with fresh bread.

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