Recipe Corner: Cream of Chicken-Potato Soup

I love soups, especially cream soups, but I’ve had to adjust a lot of things over the past few years, especially with the histamine intolerance. Which has meant a dearth of options. I also have food allergies, which makes it even harder. I can’t use pre-made stocks, I can’t use bouillons, I can’t let food sit for flavors to develop. But I’m still eating really well, and most of the food tastes good. I’ve included options below that I can’t have, but that would also add to the soup.

Cream of Chicken-Potato Soup

1 carrot, diced small
2 stalks of celery, diced small
3 large yukon gold potatoes, diced into bite-size chunks
2 large leaves Swiss chard–chiffonade
OPTIONAL: 1/2 cup green onions (add with meat)
OPTIONAL: 1 clove garlic, crushed (add with meat)
1 full chicken breast, skinned and boned, dice into small chunks
1.5 tsp brown sugar
3 cups water
1 can unsweetened full-fat coconut milk
1 tsp each: dill, basil, marjoram
1 tbsp parsley
OPTIONAL: 1/4 tsp lemon pepper (add with herbs)
1.5 tsp salt
1/4 cup oil (whatever oil you can use–I use safflower)

Saute chicken and brown sugar in stock pan, in two tablespoons oil over medium heat, stirring well to slightly caramelize the meat. Remove from pan and set aside.
Add celery, carrots, chard, herbs, and 1/2 cup water to pan. Saute five minutes over medium heat.
Add potatoes and salt to pan, and rest of water.
Bring to a low boil and cook until potatoes are soft.
Drain, but keep 1.5 cups of the potato water.
Using potato masher, mash about half of the potatoes/veggies lightly.
Stir in chicken, rest of oil, then stir in 1.5 cups of the potato water, and the can of coconut milk.
Heat through.
Serves 2-3