This recipe was inspired by my dear friend, Joy. Thanks, Joy! 🙂
Technically I’m not supposed to eat potatoes because they cause inflammation, but I do eat them from time to time.
A few notes:
I did not add any salt to this recipe. The chicken broth/ham gives it enough of a salty flavor on its own.
For my vegetarian friends, hold off on using salt until the soup is almost through cooking. Soup changes as it cooks, and flavors change too. Adding salt near the end will ensure your soup won’t be too salty.
6 to 8 peeled, cubed potatoes (about 1 inch cubes)
1 onion (or half an onion and 1 leek)
4 garlic cloves, minced
2 cups of water
1 – 32 oz. carton of GF chicken broth or vegetable broth
1 14 oz. can coconut milk
1 celery stalk
1/2 cup of frozen corn or peas
2 cups cubed ham (optional, I use the GF Kirkland ham steaks from Costco)
pinch of rosemary
pinch of dill
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp dried parsley
dried or fresh chives (I used about 2 tsp dried)
Combine cubed potatoes, onion, garlic, water, broth, coconut milk, and seasonings (Don’t be shy about adding more seasonings if you like. I didn’t actually measure how much I used, so I’m just estimating.) in a large stock pot. Bring to a boil over high heat. While you are waiting for the soup mixture to boil, chop your celery, carrots, and ham. Add to the pot. Once boiling, lower heat and simmer for 20 minutes, then add peas and/or corn. Simmer for another 20 to 40 minutes, until the potatoes are cooked all the way through and are starting to fall apart at the edges/become overcooked. The overcooking of the potatoes aids in thickening the soup.