Potato Chowder

6 cups or 2 bags frozen hash browns, thawed if you can remember
4 cups veggie broth
1 onion, chopped
2 stalks celery, chopped
1 leek, white to light green part only, rinsed and sliced thin
2 cups non dairy (non-vanilla! Or plain plant milk of choice)
2 Tbsp dried parsley
2 Tbsp dried or fresh chive (optional)
1 tsp salt
1/4 tsp white pepper (or less, depends on your spice tolerance level)
Dash liquid smoke

In a large pot, sauté onion, celery and leeks until translucent, adding broth as needed. Add hash browns. Continue to cook until all veggies are tender. Use an immersion blender to blend until slightly chunky. Add non-dairy milk, herbs and seasonings. Taste and adjust. Garnish with fresh chives if using.


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