GF Vegan Creamy Green Bean and Potato Soup

Today was kinda drizzly and dreary outside and I was in the mood for something creamy and comforting.  When I was little my mom used to make a creamy potato soup and also a similar creamy soup with green beans.  Just so happens I have both on hand.  It’s so simple to make.  I sautéed some garlic and onion in olive oil.  Then I added the water, green beans, cubed potatoes, salt and pepper and brought it to a simmer.  Everything boiled gently until the potatoes and beans were cooked.  I drained the water but saved it.  I took about half the potatoes and put it in the blender.  I added 1 can of full fat coconut milk.  Blend this until smooth.  If you want the soup thicker you can make a roux with vegan butter and potato flour. I did not do this because I thought it was creamy enough. Pour the blended soup back in with the rest of the beans and potatoes and add some of the soup stock back in, enough until you have the desired thickness.  You can throw some chives in this or even add a blend of rosemary, thyme, and parsley towards the end of the cooking.  This soup is super easy and yes…even my boys loved it!  Kid stamp of approval!

Ingredients List:

1 bag (1.5 lbs) of baby dutch yellow potatoes

1 lb of green beans

3 cloves chopped garlic

1 chopped onion

salt and pepper to taste

1/4 c fresh chopped chives (optional)

1 can whole fat coconut milk