Potato Leek “Chowder”

I hadn’t set out to make this, but the end result was far better than what I imagined. I love it when recipes take their own form into something even better than what I plan. This dish is not a soup, and it is not a puree, that is why I chose to call it chowder. I don’t think I’ve ever had chowder before so I cannot testify to the resemblance of the dish, but the texture seems appropriate. The baby loved it and my son asked for more, so I am sure I will be making this again. I will probably triple this recipe next time to make a few extra servings for my freezer meals.

Ingredients:

• 2 leeks, sliced
• 1 red onion, chopped
• 2 cloves of garlic, sliced
• 3 potatoes, cubed
• 2 TBS oregano
• 1.5 cups almond milk
• 3 cups broth
• 1 cup chopped mushrooms
• 1 tsp salt or more to taste
• some cracked pepper

Steps:

• In a large skillet warm some oil and sautee the onions for a bout 5 minutes
• add the washed and sliced leeks with the sliced garlic and sautee for another 5-7 minutes until leeks are tender
• in the meantime cut potatoes in 1 inch cubes
•  put everything in a large pot
• bring to a boil on high, then cook on medium-low until potatoes are tender, about 20 minutes
• roughly  blend everything together, leaving chunks for texture. (I used my blender and I did this in batches, making sure to not over process. If you have an immersion blender that is even better.)
• Serve with some sliced avocado or shredded cheese.

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