Vegan Potato, Leek & Artichoke Chowder

There are many of you who are vegan, personally I'm not, however, I try and eat more vegetables and less meat often. Recently, I've started making more vegan recipes and I'm hooked!!
As I started to make this chowder the more vegetable I added the more I knew this was a winner of a soup. It is slightly heavier than a soup rendering it a chowder, but it has a light taste and pop of flavor from the capers, lemon, artichokes, and dill. Its creamy consistency is from the potatoes and blended cashews.
This spectacular chowder is from the Love & Lemons cookbook which is linked below.


  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • 3 leeks, white and light green parts, thinly sliced and rinsed (3 1/2 cups)
  • 1/2 cup chopped celery
  • 1/2 cup carrots
  • 1/2 tsp seas salt, plus more to taste
  • freshly ground pepper
  • 3 cloves garlic, minced
  • 1 1/2 lbs Yukon gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 4 cups vegetable broth
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup raw cashews
  • 1 1/2 tsp dijon mustard
  • 1 tbsp capers
  • 3 tbsp fresh lemon juice
  • 1/2 to 1 cup water
  • 1/4 cup fresh dill, plus more for garnish
  • 1/4 cup chopped chives


  • Heat oil in a large pot over medium heat. Add the leeks, celery, carrots, salt, and few grinds of pepper. Sauté, stirring occasionally, until the vegetables begin to soften, 8-10 minutes, turning down the heat if they start to over-brown.
    Add the garlic and sauté for 1 minute more. Add the potatoes and the broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. Stir in the artichokes.
    Let cool slightly, then transfer one third of the soup to a blender along with the cashews, mustard, capers, and 1 tbsp of the lemon juice. Puree until smooth, and then pour the mixture back into the soup pot. Stir in the water, as desired, to thin. Add the dill and remaining 2 tbsp of lemon juice. Season to taste with more salt and pepper and serve.
    NOTE: I used an immersion blender and blended it all in the pot and didn't transfer it to a blender.
    Garnish with dill, chives, and a drizzle of olive oil.

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