January 21, 2019
If you like my Turkey Pot Pie Soup or cheeseburger chowder, you are are going to LOVE this recipe.
While there hasn’t been much snow on the ground this winter, it’s still cold in Colorado. Cold weather leaves lots of opportunity to warm up with a nice creamy soup. If you are following me on instagram, you know my feed has been full of soups this winter #sorrynotsorry. This one hits the spots time & time again.
Will & I are heading to the mountains this weekend, so I’m freezing some of this soup to warm us up again when we return home on Sunday. Keeping soups in the freezer is never a bad idea. And all of my soups freeze easily, I recommend thawing overnight in the fridge & reheating in a sauce pan or dutch oven.
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Whole30 Creamy Potato & Sausage Chowder
Ingredients
- 4 slices sugar free bacon
- 1/2 yellow onion diced
- 5 cloves garlic minced
- 3 C russet potatoes diced (seperated)
- 4 C chicken broth (seperated), sub: veggie broth
- 1/2 C Cashews + 1/2 C water Sub 1 Cup Coconut Milk
- 6 oz ham steak, cubed diced: sub: chicken apple sausage
- salt & pepper to taste
- green onion or chives optional garnish
Instructions
- First, cook the bacon in a large dutch oven over medium heat. Cook based on package instructions & to your desired done-ness as this serves as your garnish. Remove all but 1-2 tbsp of bacon grease from the pan. Add onions & cook until softened, about 3 minutes. Add garlic & cook until fragrant, about 30 seconds.Add the diced potatoes & broth to the pot. Add a pinch of salt. Bring to a boil, cover & let simmer for 10 to 12 minutes or until potatoes are fork tender.While the potatoes cook, make the cashew cream. Cover the cashews with water and microwave for one minute. Drain. (if no microwave: Boil cashews for 5 minutes). Add to blender with 1/2 C clean water, blend to create cream. I recommend blending for at least a minute for truly creamy sauce. When the potatoes have softened. Transfer 1 1/2 cups of the contents of the pot (broth, onions, garlic, potatos) to a blend and blend until smooth. You could also use an immersion blender direct in the pot – leaving enough potato chunks to your desired taste. If using the blender method: Transfer the contents back In the pot. Add the ham & cashew cream and allow to simmer for another 4-5 minutes while the ham heats through. Season with salt & pepper to taste. Garnish with Bacon & green onion.
Lana
Added some carrots I needed to use up and some kale for some green. It was absolutely amazing and I can’t wait to have leftovers tomorrow.
eating.at.altitude
Such a great suggestion, I am all about getting those extra veggies in!