⭐️ Saute the onions and celery. Heat the olive oil in a large stockpot. Add the onions and celery. Cook until onions are transparent, about 3-4 minutes. Add the garlic and cook for an additional minute.
2 tablespoons olive oil, 1 medium onion, diced, 3 stalks celery, diced, 2 large cloves garlic, minced
⭐️ Simmer the potatoes. Add the potatoes and chicken broth, cover. Bring to a boil, then turn down to simmer. Simmer for 15 minutes or until potatoes are tender.
⭐️ Blend in the rest of the ingredients. Add the coconut milk to the potato mixture. Add the cornstarch and salt. Whisk the soup over medium heat for 1-2 minutes until the soup thickens. Whisking will break apart some of the potato chunks which helps thicken the soup as well. Stir in the corn and bacon.
13.66 ounce can unsweetened coconut milk, 2 tablespoons cornstarch, 15 ounce can corn kernels, drained, 4 slices bacon, 1 teaspoon salt
Serve. Garnish with additional bacon, green onion, or freshly cracked pepper.
Notes
Here are a few different ways to thicken this soup if desired:
Allow the potatoes to simmer longer
Bump the cornstarch to 3 Tablespoons
Add arrowroot powder or potato starch according to package instructions
Leftover soup can be stored in the fridge for up to 4 days and reheated in the microwave or stovetop. Freezing potato soup is not recommended as potatoes often become grainy when frozen.CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.