This recipe is especially for enerd
. =o)Philly Potato Chowder
From The Uncheese CookbookIngredients:
5 C potatoes (about 2 lbs.), peeled and diced
2 large onions, diced
8 C water
1 1/2 C scallions (a.k.a. green onions), sliced
2 tsp. garlic granules or powder
2 1/2 tsp. salt
1 C dairy-free (vegan) milk
3/4 C cashew pieces
1/3 C unbleached all-purpose flour
3 T lemon juice
3 T nutritional yeast
2 tsp. onion granules or powder
1 T vegetarian bacon bitsDirections:
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 granules, 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 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.