Creamed Blue Potato Soup

On your mark!

Get set!


Starting today we are featuring a delicious winter soup recipe in each color of the five Olympic rings!  It's a marathon of warming goodness. Go USA!

Here's BLUE!


2 T. coconut oil

1 medium onion, chopped

1 lb. blue potatoes, cubed

1 1/2 cups cauliflower florets

3 cups low sodium vegetable broth

3 cups water

1 bay leaf

1/2 tsp. ground nutmeg

1/2 tsp. pepper

salt to taste

Heat pot over medium heat and add coconut oil. Sauté onion until translucent and lightly caramelized. Add the rest of the ingredients, and bring to a boil. Lower heat and cover loosely with a lid and simmer until vegetables are cooked through and soft. Remove bay leaf. Let soup cool, and then puree in blender or by using an immersion blender until desired consistency. Enjoy!

Serves 3-4 people