Potato Chowder

6 cups hash browns, thawed
5 cups veggie broth
1 onion, chopped
2-3 stalks celery, chopped
2 small leeks, white to light green part only, rinsed and sliced thin
2 cups plain non-dairy or plant milk of choice
2 Tbsp dried parsley
2 Tbsp dried chives (optional)
1 tsp salt
1/4 tsp white pepper, or less, to taste
Dash of liquid smoke

In a large pot, saute onion, celery and leeks until translucent, adding broth as needed while stirring or all at once. Add hash browns. Continue to cook until all veggies are tender.
Transfer mixture to a blender and blend well. Add non-dairy milk, herbs and seasonings. Taste and adjust. Garnish with fresh chives, if using, as needed.

Healthy Facts March 2017: Potato Chowder

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