PP or PS Potato Leek Chowder
Chef: Tami Perry Cockrell
Makes: 10-12 Servings
Prep Time: 30 min
Cook Time: 35 min
Total Time: 1 hr 5 min
INGREDIENTS
6 russet potatoes, peeled and diced
2 onions, diced
4 leeks thinly sliced (whites and light greens only)
10 garlic cloves, minced
2 bags frozen corn
64 oz vegetable broth
2 T Italian seasoning
1 T yellow curry powder
2 bay leaves
(optional, for PS only)
Cashew cream (1/2 c cashews, ½ c water. Blend until smooth.)
Optional additions that are PP or PS
Salt and pepper to taste
Red pepper flakes, pinch
Kale or spinach chopped
DIRECTIONS
Take diced onions and sliced leeks and dry sauce in a hot stock pot 4-5 min.
Add garlic to onions for 1 min. Stir in Italian seasoning and curry powder.
Now, add broth, potatoes, corn, and bay leaves to post and bring to a boil. Reduce to medium heat and gently boil for 20-30 min, or until potatoes are tender.
When potatoes are tender, turn off the heat. Now, what I do is I like to mash some of the pieces of potatoes to thicken the soup leaving some of the potatoes chunky.
If you are adding the cashew cream, which will add a creaminess to the soup, you will add it now.
If you are adding kale or spinach, (I like baby kale best in my soups) add it to facilitate wilting.
Enjoy!
Tami is currently living her best and healthiest life she has lived in twenty years. 4 ½ months after being diagnosed with too many conditions brought on by the Standard American Diet, she was able to reverse her ailments and become medication free. Today she enjoys cooking plant-based meals and helping others to transition to this to a Whole Plant-Based Lifestyle. She can be found on Instagram, Facebook and YouTube.