#potatochowder

Vegan Potato Chowder is a hearty and comforting soup that is great for cold days. Cashews make it creamy without using dairy, and leeks add a hint of sweetness. Nutritional yeast gives this chowder a cheesy taste that makes it impossible to resist.

Ingredients: 4 cups vegetable broth. 4 large potatoes, diced. 2 leeks, sliced. 1 onion, chopped. 1 cup raw cashews, soaked. 2 cloves garlic, minced. 1/2 teaspoon thyme. 1/2 teaspoon rosemary. 1/2 teaspoon black pepper. 1/2 cup nutritional yeast. Salt to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, leeks, and garlic. Saut until softened. Add diced potatoes, thyme, rosemary, and black pepper. Stir well. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. In a blender, combine soaked cashews and nutritional yeast with some of the cooked soup broth. Blend until smooth. Pour cashew mixture back into the pot. Stir to combine. Season with salt to taste. Simmer for an additional 5 minutes. Serve hot and garnish with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty, easy-to-make chowder is made with sweet corn and tender potatoes, making it a warm bowl of comfort for any occasion.

Ingredients: 3 cups corn kernels. 2 cups diced potatoes. 1 cup chopped onion. 1 cup diced celery. 4 cups vegetable broth. 2 cups milk. 1/2 cup all-purpose flour. 1/4 cup butter. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/2 teaspoon paprika. 1/2 cup heavy cream.

Instructions: Melt the butter in a big pot over medium-low heat. Put in the celery and onions and cook them until they get soft. Add the flour and stir to make a roux. Cook for two minutes. Slowly whisk in the vegetable broth, making sure there are no lumps. Put in the corn, potatoes, salt, pepper, thyme, and paprika. For about 15 minutes, or until the potatoes are soft, let it simmer. Add the heavy cream and milk, stir well, and heat through. Make the seasonings taste better. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 25 minutes

Slow cooker potato chowder is a hearty and filling soup that's great for a cozy dinner. During cold nights, it will keep you warm with its creamy and cheesy goodness.

Ingredients: 6 cups diced potatoes. 3 cups chicken broth. 1 cup diced onion. 1 cup diced celery. 1 cup diced carrots. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup butter. 1/3 cup all-purpose flour. 2 cups shredded cheddar cheese. 2 cups milk. 1 cup heavy cream. Chopped chives, for garnish.

Instructions: Diced potatoes, chicken broth, onion, celery, carrots, garlic, thyme, salt, and pepper should all be put in a slow cooker. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Melt the butter in a saucepan over medium-low heat. To make it smooth, stir in the flour. Then, slowly whisk in the milk and heavy cream. As the mixture gets thicker, add the cheddar cheese shreds and stir them in until they melt. Put the cheese mix into the slow cooker and stir it around a lot. For another 30 minutes, cook on low. Serve hot with chopped chives on top.

Prep Time: 20 minutes

Cook Time: 6 minutes