Sweet Potato Chowder

Sometimes a thick, creamy chowder just hits the spot! And when it does try this one and sub in any veggies you want – broccoli, corn, bell pepper, celery, carrots…

This is great for making on Sunday and pre-portioning for lunch each day of the week! You can also let the soup cool and then put it in a freezer safe container for a quick and easy freezer meal.

Sweet Potato Chowder

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Servings: 6


  • 2 large sweet potatoes diced into 1/2" cubes
  • 2 1/2 c veggie broth
  • 2 Tbsp veggie broth
  • 1 Tbsp garlic minced
  • 1 red onion diced
  • 1 cup mushrooms diced
  • 1 cup almond milk unflavored, unsweetened
  • 2 Tbsp quinoa flour or flour of your choice
  • 2 Tbsp Nutritional Yeast
  • 1 tsp paprika
  • 1 tsp chili powder
  • salt & pepper to taste


  • Add 2 Tbsp of veggie broth to a soup stock pot and set over medium-high heat. Once broth is hot add onion, and minced garlic. Cook for about 3 minutes, stirring occasionally until onions have softened.
  • Stir in sweet potatoes and cook for 1 more minute.
    Then add 1/2 cup veggie broth and cook until potatoes are fork tender.
  • Transfer 3/4 cup of the potato/onion mixture to a food processor and add 3/4 cup almond milk. 
    Blend until smooth and set aside.
  • Add mushrooms, 2 cups veggie brother, paprika, and chili powder to stock pot and bring to a boil. Then reduce to medium-low heat. 
  • Whisk the remaining 1/4 cup milk and flour together in a small bowl together and then add to the stock pot.
  • Lastly, add the pureed mixture to the stock pot and mix together. 
  • Garnish with chives or parsley for that perfect orange/green contrast!
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