1 c. Sliced celery
1/2 c. Sliced carrots
6 c. Sliced potatoes
3 c. Water
1/2 tsp. salt
Cook all ingredients above in a Dutch oven on high heat until it comes to a boil, about 5 minutes. Reduce heat to low and simmer for 10 minutes until tender. Drain.
Place half of this potato mixture in blender with 2 c. almond or coconut milk. Purée until smooth.
Return puréed mixture to remaining potato mixture. Stir in 2c. coconut cream, 1/2 tsp. salt and 1/4 tsp pepper. Cover over medium heat, stirring occasionally for 15 minutes. Do not boil. Sprinkle with parsley. Serve.
*Note: I like to sauté onions separately and add them to the soup before serving. You can add a little butter to make it creamier or try adding 2 T. dry chives and 1/2 tsp thyme.
*Whole 30 Approved