So I definitely hesitated to name this post. Do coconut and potato really sound like they go together? That’s the same question I was asking myself as I was inventing it. But, I had a ton of leftover potatoes, and was out of the more subtle-in-flavor almond milk.
But, oh was I pleasantly surprised.
It’s delish. And I always get excited when a face across the table looks at me and says, “Make this again!” And for him to say it about an entree that has very little meat is even more surprising!
Ingredients:
- 3 1/2-4 c. organic yukon gold potatoes, diced
- 1/3 c. celery, minced
- 1/3 c. onion, minced
- 4 c. (1 quart) gluten-free veggie or chicken stock
- 1/2 t. sea salt (or more to taste)
- 1 t. ground black pepper
- 2 T. coconut oil
- 1 14-oz. can coconut milk
- 1 package nitrate-free turkey bacon, cooked
- fresh chives
Directions:
- Prepare turkey bacon according to package directions. Set aside to cool.
- In a food processor, combine coarsely chopped celery and onion. Pulse until finely minced. (You can totally do this by hand, but I’m lazy).
- In a large stockpot, melt coconut oil over medium heat. Add in the minced celery and onions. Season with salt & pepper. Cook until translucent and tender.
- While onions and celery cook, dice potatoes.
- Add potatoes to the stockpot. Cover with stock.
- Turn up heat to high, bring to a boil, then reduce to a simmer.
- Simmer for 15-20 minutes, or until potatoes are fork tender.
- Gradually pour in coconut milk, stirring until incorporated. Remove from heat.
- Season with more salt (if necessary).
- Pour into individual bowls and top with crumbled turkey back and fresh, chopped chives.
