Potato Vegetable Chowder in the Instant Pot or Slow Cooker (gluten-free, dairy-free, veg)

In Johnna's Kitchen
12Ingredients
630Calories
50Minutes

Ingredients

  • 5 pounds russet potatoes (cut into cubes, doesn't have to be perfect)
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1/2 cup carrots (diced)
  • 4 tablespoons vegan butter (Earth Balance, substitute, or butter if you can have dairy)
  • 3 cloves garlic (minced)
  • 2 teaspoons freshly ground black pepper (I used a smoked black pepper in a batch, lovely!)
  • 4 cups vegetable broth (/stock, be certain it is gluten-free)
  • 3 cups non-dairy milk (your choice, or regular if you can have dairy)
  • shredded cheese (or Daiya dairy-free cheese shreds)
  • sliced green onions
  • coconut bacon (or regular if that's your style of eating, no judgment)
Read Directions

NutritionView more

630Calories
Sodium48%DV1160mg
Fat12%DV8g
Protein39%DV20g
Carbs40%DV120g
Fiber32%DV8g

PER SERVING *

Calories630Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat3g15%
Trans Fat
Cholesterol10mg3%
Sodium1160mg48%
Potassium2850mg81%
Protein20g39%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate120g40%
Dietary Fiber8g32%
Sugars18g36%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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