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Potato Cheddar Chowder October 29, 2010

Posted by Angela @ Making Food for Friends in soup, vegetarian.

potato soup

Pureed potatoes are great for making a creamy, vegan soup.  I realized well after eating the soup that I forgot to add cream to it—but I really don’t think it needed it.  If you prefer a creamier soup, add a half-cup of milk or cream at the end, before adding the cheddar, and heat through.  This also tastes great without the cheddar for vegans.  It’s easy to modify for any tastes, and was a really good soup.

This soup has the taste of a really good baked potato, especially if you add the crumbled bacon and chives on top.  You could even top it with a dollop of sour cream!  It was easy to make, and most ingredient are things I usually have on-hand. This one will be going into regular rotation for sure.

Potato Cheddar Chowder

potato soup


2 medium to large Yukon Gold potatoes, cleaned and diced
1 small onion, diced
2 garlic cloves, minced
4 cups of vegetable broth
1 cup frozen corn
1 tsp salt
1 tsp black pepper
1 tsp dried basil
3 tbsp flour
1/4 cup shredded cheddar cheese
3 strips Morningstar “bacon” (or real bacon, if you prefer), crumbled, for garnish
Additional cheddar, for garnish
Chives, for garnish


Clean and dice the potatoes.  Bring 4 cups of vegetable broth to a boil, and boil the potatoes in the broth until they are fork-tender.  Drain the potatoes but reserve the broth in a bowl–place the potatoes and reserved broth to the side.  You will have slightly less than 4 cups of broth by this point.

In a soup pot, saute the onion over medium heat until soft.  Add the minced garlic, and saute for another minute or so.  Add the reserved broth back into the pot, along with the salt, pepper, and basil.  Stir in the flour and whisk to get any lumps out.  Add half of the potatoes and half of the corn to the put, bringing to a simmer.

Using an immersion blender (or regular blender, carefully :)), puree the soup to the desired consistency. Mine was more rustic than smooth but I like it that way.  Add the rest of the potatoes and corn to the pureed soup.  Once the newly added potatoes and corn are heated throughout, stir in the shredded cheese (and a half-cup of cream, if you want).

Serve with crumbled fake or real bacon, chopped chives, and a little more shredded cheese.



1. sadie - October 29, 2010

will be making spaghetti squash myself tonight, so excited!

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