Prep potatoes as noted. Place potatoes in a large pot or dutch oven and pour in 3 cups of the chicken stock. Cover and bring to a boil. Boil for 10 minutes, or until fork tender.
When the potatoes are finished, carefully transfer the potatoes to a high-powered blender with a slotted spoon. Carefully pour the chicken broth into the blender. Add the coconut milk also. Blend until creamy and set aside.
While the potatoes are cooking, prep the carrots, celery, onion, garlic and mushrooms as noted. Gather remaining ingredients to have them ready.
In the same pot that the potatoes cooked in, heat ghee over medium heat. Once melted, add in carrots, celery and onions and cook for 4-5 minutes, stirring occasionally.
Add minced garlic and mushrooms and cook for 2-3 minutes.
Add the chicken and cook for 2-3 more minutes, stirring frequently.
Stir in remaining 1 cup of chicken stock and scrape the bottom of the pan to deglaze the pan.
Next, add in the potato mixture and stir to mix. Add in the peas, salt, pepper, Italian seasoning, sage and thyme. Stir to mix and simmer, stirring occasionally, for 4-5 minutes.
Remove from heat. Ladle into bowls and serve.
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