Doesn’t everyone love those creamy, smooth, delicious soups that they serve in restaurants? You know, those ones that usually contain half and half or heavy cream….While they are delicious, those of us with sensitive stomachs have not been able to enjoy said delicacies. Until now. I decided it was time for me to post a dairy-free soup recipe that lactose tolerants and lactose intolerants alike will love. Coconut milk, whether it be in a can or a carton, is sweeping the nation as a substitute for many milk products. It is absolutely delicious in soup as it is naturally creamy and smooth, creating the perfect consistency and texture. Skinny Baked Potato Soup is the perfect choice for those of us who have longed to experience rich foods but have been held back by our traitorous digestive systems. This episode of Delicious Food 101 features The Chef (who else?), Queenbee, Friar Tyst, The Health Inspector, and La Critico.
The Chef: “Queenbee, lover of potatoes, expert on potato soups, what dost thou think of this delicacy?” Queenbee: “It was very good, well-flavored and soothing to the taste buds.” The Chef: “I will consider this high praise from an expert such as yourself.”
The Chef: “Friar Tyst, do elaborate.” Friar Tyst: “I thought it was kinda soupy.” The Chef: “Hmm, anything else?” Friar Tyst: “I thought it kinda tasted like soup.” The Chef: “Thank you for your detailed comments sir.”
The Chef: “Mr. Health Inspector, your assessment of today’s specialty?” The Health Inspector: “I find that the onion flavor greatly added to it.” The Chef: “Well onions often do.” The Health Inspector: “You also seem to be practicing cleaner kitchen methods.” The Chef: “I am!?”
The Chef: “And last but not least, La Critico, your thoughts?” La Critico: “The soup was really good but it would be better with peanuts.” The Chef: “That’s…..certainly something to consider…” La Critico: “Cinnamon, that’s just the thing.” The Chef: “Let’s not get carried away.” La Critico: “But what you need is cinnamon.” The Chef: “Cinnamon belongs in the world of baking, NOT cooking.” La Critico: “Well I don’t know about that.”
The Ingredients: 8-9 red potatoes, 4 cups vegetable broth, 8 0z. coconut milk, 1 medium yellow onion, 1/2 cup shredded cheddar cheese, 2-3 tbsp. sour cream, 1 large vegetable bouillon (optional, if you don’t have vegetable broth, dissolve the bouillon in 4 cups of water), 1/2 tsp. black pepper, 1/2 to 1 tsp. salt, 1 tsp. basil, 1 tsp. parsley flakes.
Peel and dice the potatoes. Add the potatoes, vegetable broth, and spices to a large soup pot. Bring this to a rolling boil for fifteen to twenty minutes. Puree the soup in three batches in your blender or food processor. Add the pureed soup back the the pot with the coconut milk, sour cream, and cheese. Stir well. Let sit for ten to fifteen minutes over medium heat before serving.
Sigh, simple deliciousness, comforting thoughts, warmth for the soul, all in one picture.