Potato Chowder (WFPBNO)

Today's rain had the house on the chilly side so I decided to whip up this potato chowder to warm me up. This came together really quick and you probably have everything in your pantry to make this yummy, filling chowder. I grew turmeric year before last and have a gallon zip lock  bag full in the freezer. I used the micro plane to zest it directly into the pot. If you don't have fresh, dried will work fine. Don't wait get started on this and you will have dinner ready in about 30 minutes.

• 1 1/2 tablespoons minced garlic (I use the already minced stuff from the grocery, in a jar)
• 1 medium sweet onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, sliced into bite-sized pieces
• 5 medium russet potatoes, peeled and diced (4 cups)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 4 cups vegetable stock
• 2 cups almond milk, unsweet (your favorite plant-based unsweet milk)
• 1/4 cup all purpose flour
• 1/2 cup nutritional yeast

In a large Dutch oven, sauté the garlic, onion, carrots and celery in a little broth or water until the onions are translucent.

Add the potatoes, cumin, turmeric and pepper. Stir well; then add the vegetable stock. Bring to a boil, then reduce heat to simmer and cook uncovered for 20 minutes.

While the soup is simmering combine the plant milk, flour and nutritional  yeast. Whisk well.

After 20 minutes your potatoes should be tender. 

Add the milk mixture to the pot. Stir well, the chowder will thicken.

Garnish with some red pepper flakes, just a few and/or fresh parsley.

Enjoy!!!