Mixed Potato Chowder

Mixed Potato Chowder

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    onion, chopped

  • 2

    celery stalks, chopped

  • 3

    carrots, chopped

  • 1

    small sweet potato or yam

  • 6-8

    medium white potatoes of your choice (red or Yukon are the best)

  • 3

    stalks of kale, de-stemmed 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

Directions

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


Nutrition

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