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Mixed Potato Chowder


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Rate this recipe 4.6/5 (10 Votes)


  • 1/2 onion, chopped
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 1 small sweet potato or yam
  • 6-8 medium white potato of your choice (red or Yukon are the best)
  • 3 stalks of kale, de-steamed and chopped into small pieces
  • 2 cups Vegetable broth
  • 1-2 cups Almond milk (adjust milk to control thickness of soup-remember blending after cooking will thicken the soup)
  • 1 Tablespoon Cashew butter
  • 1 teaspoon ground thyme
  • salt and pepper to taste



Step 1

Chop onion, celery and carrot and cook in the broth for about 15 minutes on medium heat at a slow boil to soften. Add the remaining ingredients (add one cup of milk and add more as needed to keep a thick soup but covered enough to cook everything).

If you want a richer and thicker soup you can use all milk as the liquid but remember almond milk has fat in it. When the potatoes are done use a hand mixer, blender or a fork to blend 1/4 or half of the soup up creamy then remix

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