Island Potato Soup

Coconut milk and cinnamon add an exotic flavor to this creamy potato soup. Grating some of the potatoes helps to thicken the soup. Substitute olive oil for the butter if you need a cream soup that is completely dairy free.

Serves: 6
Preparation time: 15 minutes
Cooking time: 25 minutes


  • 8 medium potatoes (2 grated and 6 cubed)
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 medium white or yellow onion, minced
  • 6 cups chicken broth
  • ½ teaspoon onion powder
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon cinnamon, ground
  • 1 can Coconut milk (14-16 ounces)
  • 2 teaspoons salt, or to taste


1. Peel and grate 2 of the potatoes. Mince onion and garlic.

2. Melt butter in a large heavy pot over medium heat. Add grated potato, minced onion, and garlic. Cook about 5 minutes, stirring occasionally.

3. Peel and cube remaining 6 potatoes and set aside.

4. Add chicken broth to the pot with the onions and garlic.  Heat until simmering.

5. Add cubed potatoes, pepper, onion powder, garlic powder, and cinnamon, and bring to a boil.

6. Turn heat down and continue to cook over medium low heat until potatoes are soft, about 15-20 minutes.

7. Add coconut milk and cook for a couple more minutes. Salt to taste. Serve with fresh bread.

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  1. That sounds wonderful – can’t wait to try it! We were just gifted with a bag of new garden potatoes. BTW, I love your new photo!

  2. This sounds delicious! I’ll definitely be trying it!

  3. Just a quick comment- it’s not completely dairy free with the butter in it. If you use a butter free substitute it would be! I have a daughter that is allergic to dairy so that stands out to me. I definitely will try this though! Sounds great!

  4. Hi Eileen,
    Is there a dairy substitute you’d recommend that would be better than the olive oil I suggested at the top of the recipe?

  5. And I can make it gluten free too. Hooray!

  6. mmm….. i have coconut milk in the pantry. gonna try this!

  7. I was craving a soup just like this last week!

    But I’m not quite sure which part of the South Pacific the recipe comes from ;-), I guess the flavours are just from that part of the world. I’m from the South Pacific – I can say this! 🙂

  8. Sounds good. I hardly ever cook with coconut milk. Always fun to try something new.

  9. I have to ask…is the coconut flavor strong? It sounds great, but got a picky eater that I have to ‘slide’ stuff past! 😉

  10. Wanda Foley says:

    Dear Mary,

    I just purchased your book: “Family Feasts for $75 a Week” and I am enjoying it very much. So is my husband. I have made several of your recipes such as: Rice Cooker Oatmeal, (I never thought to use the rice cooker for anything other than rice) All Purpose Cooked Beans, (in the crockpot right now) Homemade Cocoa Mix, and Ranch Dressing Mix. There are several more I have marked to try. I love making my own mixes to control what goes into my food.

    All I can say is: “Thank you for writing this book!”
    Wanda Foley

  11. Alex & Maud says:

    Wonderful recipe, absolutely loved it! Making it again today!

  12. There are tons of dairy free options so don’t stress about that. Earth’s balance, coconut oil, olive oil, grapeseed oil, canola oil….

    Made this today with coconut oil (used just over 1T) and used sweet potatoes instead of regular. I’d baked and mashed a few the other day so I used that instead of grating more. I’m not a big fan of cinnamon but was brave and the soup is really good. I’m interested to see what the kids say!

  13. Julie C says:

    Is there a substitute for the coconut milk to make this recipe more affordable? I have some coconut oil in the house already…..


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