Potato Chowder

Deb Bellerose

5 cups of potatoes, peeled and diced

2 large onions, diced

8 cups of water

1-1/2 cups of scallions

2 tsp garlic granules

Salt to taste

1 cup Almond Milk

1/3 cup of whole wheat flour

¾ cup raw cashew pieces (optional – I do not use)

3 T lemon juice

3 T nutritional yeast

2 tsp onion granules (or powder)

Instructions:

Place the potatoes, onions and water in a large soup kettle and bring to a boil. Simmer for 30 minutes or until the potatoes are fork tender.

Stir in the scallions, garlic powder and salt. Turn off heat.

Remove 2 cups of broth and some vegetables and place in a blender with remaining ingredients. Process until smooth.

Return the blended ingredients to the soup pot. Cook over medium heat until thickened, stirring often. Warm thoroughly without boiling. Serve.