Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish.
Stir in the flour, then add in the Suncoast Macadamia milk, potatoes, salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes until the potatoes are fork tender. Use a immersion blender to blend about 1/3 of the soup. This makes the soup very creamy and thick, but still leaves lots of texture. Yum! If you have a standing blender, just scoop about 1/3 of the soup into the blender, blend, pour it back in and stir to combine.
I used red potatoes here but yukon golds, or white potatoes would work just fine too. If you prefer you can peel off the skin.