Potato Vegetable Chowder — Chez Dugas (Print)

Ingredients

Cashew Cream:
2/3 cup raw cashews
1/3 cup white beans (or 1/3 cup more cashews)
2 cups hot water
Soup:
1 cup celery, diced (about 4 ribs)
1/2 large yellow or white onion, diced (about 1 3/4 cups)
3 cloves garlic, minced
2 tsp dry oregano
3/4 tsp dry thyme
3/4 tsp black pepper, coarsely ground
16 oz mixed frozen vegetables
1 heaping cup frozen cooked lima beans (or 1 can low-sodium white or brown beans, drained & rinsed)
4 cups water
4 tsp chicken-style bouillon powder
12 oz frozen potatoes o'brien (or frozen potato cubed home fries, or just 12 ounces diced potatoes)
1 tsp sea salt
For Serving:
Oyster crackers
Saltines

Add cashews and beans to 2 cups hot water in a blender. Let soak while you start the soup.
In a Dutch oven, dry saute or water saute onion and celery 5–10 minutes until softened.
Add garlic, oregano, and thyme. Cook a couple more minutes.
Stir in frozen vegetables, beans, pepper, water, and bouillon powder. Bring to a simmer.
Reduce heat to medium-low and simmer, mostly covered, for 15 minutes. If using raw potatoes, add them now.
Blend the cashews, beans, and soaking liquid 1–2 minutes until smooth. Set aside.
Add frozen cubed potatoes to the pot. Mostly cover and simmer 5 minutes, until tender.
Stir in the cashew mixture and simmer uncovered 8–10 minutes until thickened. Add salt to taste.
Serve hot with additional salt and pepper if needed.

Makes 1 batch