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Rustic Potato Leek Chowder with Frozen Greens
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 4 medium russet potatoes, peeled and diced
  • 2 large leeks, white and light green parts sliced
  • 2 cups frozen chopped greens (kale or spinach)
  • 1 yellow onion, diced
  • 4 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced leeks, and minced garlic. Cook for 5 minutes until the vegetables soften.
  • Stir in the diced potatoes, dried thyme, salt, and black pepper. Cook for another 2 minutes to coat everything.
  • Pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook for 15 minutes until the potatoes are tender.
  • Add the frozen chopped greens and the almond milk. Simmer for 5 more minutes until the greens are heated through and the chowder thickens slightly.
  • Taste and adjust salt and pepper if needed. Serve hot.

Notes

Mashing a few potato pieces with a spoon right in the pot thickens the chowder without extra tools. Use any mix of frozen greens you have on hand. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife