Philly Potato Chowder

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* Exported from MasterCook *

 

Philly Potato Chowder

 

Recipe By :Bryanna Clark Grogan & Joanne Stepaniak

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 cups peeled and diced potatoes -- (about 2 pounds)

2 large onions -- diced

8 cups water

1 1/2 cups scallions -- sliced

2 teaspoons garlic granules

2 1/2 teaspoons salt

1 cup dairy-free milk (soy, almond, or rice)

3/4 cup raw cashew pieces

1/3 cup unbleached all-purpose flour

3 tablespoons fresh lemon juice

3 tablespoons nutritional yeast flakes

2 teaspoons onion granules

1 tablespoon vegetarian bacon bits

 

Place the potatoes, onions, and water in a large soup kettle, and bring to a

boil. Lower the heat, cover, and simmer for 30 minutes or until the potatoes

are fork tender and begin to break down.

 

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

 

Remove 2 cups of the soup broth with some of the vegetables in it, and place in

a blender with the remaining ingredients, except the vegetarian bacon bits.

Process until completely smooth,

 

Return the blended ingredients to the soup pot. Cook over medium heat until

thickened, stirring constantly. Stir in the vegetarian bacon bits. Warm

thoroughly on low without boiling.

 

Source:

" Dairy-Free and Delicious "

Copyright:

" 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak "

Yield:

" 4 1/2 quarts "

 

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Per Serving (excluding unknown items): 141 Calories; 1g Fat (3.0% calories from

fat); 5g Protein; 33g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 5416mg

Sodium. Exchanges: 5 1/2 Vegetable; 1/2 Fruit.

 

NOTES : Hearty chunks of potatoes floating in a rich, cream cheese-flavored

broth.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0