A creamy potato soup, just the thing for a slushy BC winter day. We’ve created a vegan chowder that will knock your socks off!
This soup has only a few ingredients, making it an easy “clean the fridge out” dinner.
Yields: 6 servings
- 1 tbsp vegan butter/oil
- 1 leek, diced
- 2 celery stalks, diced
- 4 potatoes, peeled + cubed
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp thyme
- 1 tsp Old Bay spice*
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 2 tbsp flour
- 400 mL can coconut milk
- 4 cups vegetable stock (low-sodium)
- 2 cups frozen corn
- chopped green onion (optional)
1. Melt vegan butter (or oil) in a large stock pot over medium heat. Add chopped leek and saute for 3 minutes.
2. Add celery, potatoes, garlic, and cook 5 minutes to soften potato. Add spices and flour and stir to coat the vegetables evenly, cooking an additional 5 minutes.
3. Add coconut milk and vegetable broth, bring to a boil. Reduce to medium heat and simmer for 20-30 minutes, stirring occassionally.
4. Use an immersion blender or transfer soup to blender, blend the soup until smooth and creamy. (If using a normal blender transfer back to pot)
5. Add frozen corn to soup and simmer for 2-5 more minutes, until corn is heated through. Serve with chopped green onion for garnish.
Old Bay spice mix is found in a small yellow tin, it adds a salty + savory taste to this vegetable chowder.
Nutritional info: CRON-O-Meter