Kid Friendly Creamy Vegetable Soup
Pureed potatoes add creaminess to soup when you are dairy-free.
Servings: 16 servings
Ingredients
- ¼ cup friendly fat to cook in butter, coconut oil, lard, tallow
- 5 medium onions chopped
- 8 cloves garlic minced
- 4 quarts chicken bone broth homemade preferable
- 5 lb organic mixed veggies I get mine at Costco. If you don’t have access, most grocers carry 1 lb bags – just grab 5!
- 8 medium potatoes chopped
- Sea salt/pepper to taste
Instructions
- In a large stock pot, sauté the onions in the friendly fat for about 8ish minutes with a few pinches of salt to bring out their juices and sweeten.
- Add the garlic and cook for a minute.
- Add the broth, veggies, and potatoes and bring to a boil.
- Reduce to a simmer until the potatoes are cooked through – about 5-10 minutes.
- Ladle out about ½ the soup to a large mixing bowl and puree with an immersion blender (or pour it into a blender to puree)
- Add the pureed soup back into the pot with the rest of the soup and stir to combine.
- Sea salt and pepper to taste.