Potato Vegetable Chowder by In Johnna’s Kitchen

russet potatoes, celery, yellow onion, carrots, vegan butter substitute, garlic, black pepper, vegetable broth, non-dairy milk, cheese, green onions, coconut bacon


– 5 pounds russet potatoes (cut into cubes (doesn’t have to be perfect)
– 1 cup diced celery
– 1 cup diced yellow onion
– 1/2 cup diced carrots
– 4 tablespoons Earth Balance vegan butter substitute (or butter if you can have dairy)
– 3 cloves garlic, minced
– 2 teaspoons freshly ground black pepper
– 4 cups vegetable broth/stock (be certain it is gluten-free)
– 2 to 3 cups non-dairy milk (or regular if you can have dairy
– shredded cheese or Daiya dairy-free cheese shreds
– sliced green onions
– coconut bacon (or regular if that’s your style of eating, no judgment)





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