Chicken pot pie soup

Ingredients

Potato mixture

• 1 pound yukon gold potatoes chopped
• 1 cup water
• 1 1/2 cups unsweetened almond milk

Soup

• 1 teaspoon garlic 
• 2 tablespoons fat of choice- avocado oil or ghee
• 1 1/2 cup chopped carrots about 3 medium
• 1 1/2 cups chopped celery
• 1 cup diced onion
• 1 pound diced organic yukon gold potatoes
• 3-4 cups chicken broth 
• 1 tablespoon fresh thyme or 1 tsp dried thyme
• 1 tablespoon fresh rosemary or 1 tsp dried rosemary
• 1 1/2 cups frozen french green beans
• 1 teaspoon salt divided (or to taste)
• 2 pounds cooked chicken chopped

Instructions

• In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
• While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
• Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
• Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.