Recipe: Philly Potato Chowder (dairy-free, blender)

PHILLY POTATO CHOWDER

5 cups peeled and diced potatoes (about 2 pounds)
2 large onions, diced
8 cups water
1 1/2 cups sliced scallions
2 teaspoons garlic granules
2 1/2 teaspoons salt
1 cup dairy-free milk (soy, almond, or rice milk)
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.

Makes 4 1/2 quarts
Source: Dairy-Free and Delicious by Brenda Davis, Bryanna Clark Grogan, and Joanne Stepaniak