Potato Chowder

Potato Chowder

‘Twas the night before cousin and grandma gift exchange and all through the house, the kids were a little crazy and one was kind of sick and fell down the steps at school face first on Friday.


I’ll be honest. The holidays have been a little unlucky for us over the years. And I say this with a bit of humor, so please don’t feel bad. We have the typical kids being sick, but tend to take it to a different level of dehydration and I.V’s. I have lost more than one animal on Christmas Eve and the day before (probably the worst of all of it), stitches on sliced fingers from opening gifts, punctured chins on children from falling down steps, my broken tailbone while I was young, pneumonia, and more. I have to say, I still freaking love the holidays. It is so magical and fun and the kids are so excited. Hopefully the extent of our bad luck this year is the face first crash down the stairs and the illness that seems to be healing. If you’d like to send good vibes our way we will take them!

We are having a soup party tomorrow with the cousins and grandma and we are very much looking forward to it! This soup is hearty, and perfect for a cold winter day. What will you be doing over the holidays! I hope you have a great one and you stay lucky!

Potato Chowder

Course Dinner
Cuisine vegan
Servings 6 People



  • 1 Tbsp Olive Oil
  • 1 Sweet onion diced
  • 6-7 Medium Potatoes chopped into bite sized pieces
  • 5 Carrots chopped into bite size pieces
  • 4 Cloves Garlic Crushed
  • 1 1/2 tsp Salt
  • 1 tsp Mustard Powder
  • 1 bunch Kale Chopped
  • 1 sheet Kombu
  • 1/2 Cup Raw Cashews
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Lemon Juice
  • 1 tsp Garlic Powder
  • 1/2 tsp Pepper
  • Green onions


  • 1 Block Extra Firm Tofu Drained and sliced into small pieces
  • 1/4 Cup Tamari or Soy Sauce
  • 1/4 tsp Pepper
  • 1 Sheet Nori



  1. In a large pot heat olive oil. Add onion. Cook 5 minutes

  2. Add Potatoes and Carrots. Cook for another 5 minutes. Stirring occasionally.

  3. Cover in water.

  4. Add Kombu Sheet. I added some frozen broccoli stalks I happened to have in the freezer to add nutrients to the stock, but this isn't necessary if you don't have them.

  5. Bring to a boil, reduce heat and cover

  6. Cook for 30 minutes until potatoes and carrots are soft

  7. Add salt, pepper and mustard powder

  8. Add chopped kale.

  9. In a blender add cashews, ACV, lemon, garlic powder. Scoop a cup and a half of the soup into the blender--it may take more liquid depending on how much of the solid stuff you throw in the blender from the soup. Note: if you add the kale to the cashew cream, your soup will be green 🙂 If you do not have a high speed blender I suggest soaking cashews for a bit.

  10. While your soup is cooking place chopped tofu in a bowl and pour marinade of soy sauce, garlic powder, and crushed or chopped nori over tofu. Stir. Add to air fryer and air fry for 20 minutes or until brown and a little crisp.

  11. Once soup is finished cooking, add cashew cream and stir gently.

  12. Add tofu to soup

  13. Top with chopped green onions.

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