Mixed Potato Chowder

By nlhartman

Ingredients

• 1/2 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

Details

Adapted from keyingredient.com

Preparation

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