Simple ingredients come together in this easy, warming meal in a bowl. Slow Cooker Creamy Potato Chowder is simple to make, dairy-free, gluten-free, and tastes amazing!
½ cup raw cashews
8 cups peeled and chopped Russet potatoes
1 medium yellow onion, chopped
3 whole medium garlic cloves, peeled
2 (32-oz) boxes chicken or vegetable stock
1–2 teaspoons kosher salt
2 tablespoons nutritional yeast*
Cooked, crumbled bacon
Chopped green onions or chives
Roasted Brussels sprouts
- Place the cashews in a small bowl and cover with an inch of water. Set aside to soak while the chowder cooks.
- Add the potatoes, onion, garlic, stock and salt to a 6-quart slow cooker, stirring to combine. Cook on high for 5-6 hours or low for 7-9, or until the potatoes and onions are very tender.
- Drain and rinse the cashews. Add the cashews and nutritional yeast to the slow cooker, stirring to combine.
- Using an immersion blender, blend until creamy. If you don’t have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth. Return the blended mixture back to the slow cooker.
- Taste and add additional salt or freshly ground pepper if desired. Ladle into bowls and add any toppings you like.
*Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. If you can’t find or don’t want to use it, feel free to omit, though it will be missing that “cheesy” flavor.
Add any and all toppings you like! Crumbled bacon, chopped chives, shredded cheese, roasted brussels sprouts, sauerkraut, hot sauce–it’s all good.
This soup freezes well, so if you have leftovers, ladle into individual servings and freeze for another day (I like to use this method).
For a nut-free version, skip the cashews and add 1 cup full fat coconut milk (from a can) along with the nutritional yeast, then proceed with the recipe as written.