Whenever I serve this thick and creamy potato chowder to guests (non plant-based), they can’t believe it doesn’t contain dairy or cheese.  For an even lower-fat version, leave out the cashews.  The result will still be delicious.

Potato Chowder

Votes: 2 Rating: 5 You: Rate this recipe!

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No one will believe this thick, creamy soup isn't packed with unhealthy ingredients. For an extra special treat, roast the onion at 400 for 30 minutes before adding it to the soup prior to blending.

• CourseSoup

Servings

6-8

Servings 6-8

Potato Chowder Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe No one will believe this thick, creamy soup isn't packed with unhealthy ingredients. For an extra special treat, roast the onion at 400 for 30 minutes before adding it to the soup prior to blending. CourseSoup Servings 6-8 Servings 6-8

Ingredients

• 4 cups yukon gold potatoes peeled and cubed
• 1 large onion diced
• 1 leek (white and light green part only) chopped
• 2 cloves garlic minced
• 2 large carrots diced
• 4 cups no-chicken broth or veg broth
• 2-4 cups water
• 1 cup non-dairy milk I use almond milk
• 1/2 cup raw cashews soaked 1 hour
• 1/3 cup flour I use a gluten-free combination flour
• 1/4 cup (rounded) nutritional yeast
• 2 tsp salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/8-1/4 tsp cayenne pepper
• fresh cracked pepper

Servings:

Units:MetricUS Imperial

Instructions

1. Soak cashews in water for 1 hour. Drain when ready to use.
2. Combine potatoes, onion, leek, garlic, carrots, broth and water in large pot. Bring to a boil and reduce heat to simmer, 20-30 minutes until potatoes are cooked through.
3. In a blender, combine non-dairy milk, flour, cashews, nutritional yeast, salt, garlic powder and onion powder, and 3 cups of the hot potato mixture. Blend until smooth.
4. Add blended liquid to soup pot, stir, and season with salt and pepper. Enjoy!!

   

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