This potato chowder is so incredibly delicious it won't last long after making! It's thick and creamy, a little spicy, and a whole lot of amazing.
- 1 onion, chopped
- 4 cups potatoes, peeled & chopped
- 2 cups kale, chopped
- 2 cups vegetable broth
- 1/2 head cauliflower, chopped
- 2 cloves garlic
- 1 can white beans, with liquid
- 1/2 cup nutritional yeast
- 1 cup water
- salt & pepper
- 1 pkg Field Roast Italian Sausage
- red pepper flakes - optional
Cook the Cauliflower
In a large pot on your stove, boil the cauliflower and 2 cloves of garlic in water until soft. When done, drain and put in your Vitamix, food processor or blender with the can of white beans (including the liquid), 1/2 a cup of nutritional yeast, and 1 cup of water and blend until smooth.
Make the Soup
You can either have two pots going on your stove, or if you have more time, use the large pot you cook the cauliflower in, and add 1 chopped onion, 4 cups of peeled and chopped potatoes, 2 cups of kale, 2 cups of vegetable broth, and the blended cauliflower and white bean mixture and slowly cook until the potatoes are soft.
Bake the Veggie Sausage
If you're using the Field Roast Italian Sausage in this recipe, remove the sausages from their packaging and slice into 1/4" rounds. Place on a silicon baking mat on a baking sheet and bake at 400 degrees for 25 minutes. Top the soup with the veggie sausage, salt and pepper to taste, and for an extra kick, sprinkle on any red pepper flakes for a little heat.