• Russet Potatoes • Bone Broth • Onion • Celery • Carrots • Ghee • Ham • Garlic • Bay Leaves • Thyme • Coconut Milk • Salt • Black Pepper
Bring diced potatoes with broth and sea salt to a boil, then lower the heat to simmer and cook for 10 minutes. Blend until smooth. Set aside.
Cook onion, celery, and carrots, over medium high heat, stirring for 5 minutes. Add ham, garlic, and the remaining potatoes and cook stirring for 2 minutes.
Add blended potato mixture, bay leaves, thyme, and black pepper. Let everything come to a boil, then reduce the heat to simmer. Cover and simmer for 10 minutes.
Stir in coconut milk, season and serve hot.