Potato Chowder

Ingredients

• • 5 Potatoes, peeled and diced

  • 1 Large onion, diced

  • 2 Cloves garlic, minced

  • 2 Sticks of celery, diced

  • 1 Large carrot, diced

  • 1/2 Tsp black pepper

  • 2 Tbsp vegetable oil

  • 4 Cups water

  • 2 Tbsp powdered vegetarian chick'n soup base

  • 1/2 Tsp powdered sage

  • 1 Tsp ground dry rosemary

  • 1 Tsp salt

  • 2/3 Cup flour

  • 1/2 Cup vegetable oil

  • 2 Cups almond & cashew milk (Silk)

  • 1/2 Cup chopped fresh parsley

Preparation

• 1. Place diced potatoes in a large bowl with cold water to cover, to keep them from turning black.

  2. In a medium soup pot, sauté onions, garlic, celery, carrots, and pepper in 2 tbsp oil over medium heat, until onions are translucent (about 2 minutes).

  3. Drain the potatoes and add them to the pot, along with the water, soup base, sage, rosemary, and salt.

  4. Stir well, and bring to a boil.

  5. Reduce heat to low, cover, and simmer for 20 minutes.

  6. Create a roux by mixing the vegetable oil and flour in a Pyrex bowl with a fork until smooth.

  7. Heat the roux in a microwave for 20 seconds at a time, stirring in between until very bubbly, and slightly nutty smelling.

  8. Add milk to soup pot and bring to boil on medium-high heat.

  9. Once soup is boiling again, turn heat off, and slowly stir in roux, scraping with a spatula.

  10. Continue stirring until soup is quite thick.

  11. Stir in parsley and serve.