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Potato and Vegetable Chowder

Posted Jan 23 2010 12:15pm
Vegan Potato and Vegetable Chowder

The Ingredients
2 tbsp. EVOO
2 cups sliced, well cleaned leeks
1 cup sliced carrots
1 red bell pepper, minced
1 red onion, minced
2 cloves of garlic, minced
3 lbs. yukon gold potatoes, diced
Salt and pepper
6 cups vegetable stock
1 cup corn kernels
1 tbsp. minced parsley
Garnishes - cheddar cheese, hot sauce, chives, crumbled bacon

The Directions
Slice leeks into thin, half moons, add to a colander with large holes, rinse under running water for a minute. Swish around with fingers while rinsing to get rid of all of the dirt and sand.
Heat a dutch oven over medium heat, add EVOO, leeks, carrots, peppers, onion, garlic and half of the potatoes.
Season with salt and pepper, saute' for 10 minutes.
Add 2 cups of vegetable stock to a small soup pot.
Add half the potatoes to the vegetable stock, bring to a boil, simmer for 10 minutes, or until tender.
Add corn and 4 cups of vegetable stock to the vegetables, stir, turn to low.
Add stock and potato mixture to a blender, puree until smooth.
Pour into dutch oven with vegetables. Add parsley, stir to combine.
Taste soup, adjust seasonings.
Ladle into a bowl and top with garnishes.
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