Lazy Potato Chowder

This recipe is quick, easy, and healthy; it only takes about 10 minutes. Did I mention it was tasty? We never have any leftovers. My wife says it is “hearty and hits the spot.” I agree. It goes well with some fresh bread. I used the vita-mix to make this, but you could also make it with a regular blender and the stove.

To reduce the fat you can omit the earth balance. I adapted this recipe from an original that had called for cream instead of soy milk and chicken broth instead of the vegetable bouillon. I also added the carrots for extra color, texture, and nutrition.

Ingredients

• entire package of dried hashbrowns 4.2oz or fresh shredded potato (1 1/2 cups)
• 1 cube of Rapunzel Vegetable Bouillon (no salt added)
• 1 1/2 cup water
• 1 cup soy milk
• 2 tablespoons earth balance vegan butter
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/4-1/3 cup spinach
• 15 baby carrots

Procedure

• into the vita-mix add:
• 1 cup dried hashbrown potatoes
• 1 cube of Rapunzel vegan veggie broth
• 1 1/2 cup water
• 1 cup soy milk
• 2 tablespoons earth balance vegan butter
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 4-5 baby carrots
• blend on high until steaming (5-7 minutes) then stop
• while vita-mix is cooking, cook remaining carrots
• 10 baby carrots
• cook in microwave for 1-2 minutes
• while vita-mix is cooking, rehydrate remaining hashbrown
• 1/2 of dried hashbrown potato
• 1 cup water
• microwave for 1 minute
• into the stopped vita-mix add:
• drained potatoes
• cooked baby carrots
• 1/4-1/3 cup spinach
• blend on variable 3 for about 15-30 seconds or until carrots are hashbrown sized

Makes about 4 cups or two servings.