– 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)
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
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