A smokey, warm soup that combines smoked paprika, blue potatoes, and coconut milk for a velvety finish.
1 Tablespoon olive oil
3½ cups low sodium chicken broth
1 shallot, minced
2 teaspoons smoked paprika
1 bag of blue potatoes - chopped [ peeled if you prefer - but not necessary ]
½ teaspoon black pepper
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon turmeric
¼ teaspoon sweet basil
¼ cup coconut milk (canned)
Freshly grated deli Parmesan cheese
Additional sweet basil + smoked paprika for garnish
Prep Time: 10min | Cook Time: 25min
In a large pot over medium/high heat add olive oil, then shallots; sauté until shallots are fragrant – 3 to 4 minutes.
Stir in chopped blue potatoes, 3½ cups chicken broth, smoked paprika, pepper, salt, garlic powder and ¼ teaspoon sweet basil. Bring to a boil, then lower heat and simmer until potatoes are soft – about 15 minutes.
Using an immersion blender, puree until smooth. Add more broth if you like a thinner soup. Stir in coconut milk. Season additionally to taste.
Top with freshly grated parmesan cheese and a hint of smoke paprika + sweet basil. Enjoy!
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.