Shitake Mushroom and Potato Chowder

3 Tablespoons olive oil

1 ½ cups fresh shitake mushrooms, chopped

2 leeks, dark green tops removed (thinly slice leeks)

2 cups yellow potatoes, diced ¼-inch cubes

4 garlic cloves, minced

1 ½ teaspoons Old Bay seasoning

1 vegan bouillon cube (Rapunzel bouillon cube with sea salt and seasonings)

2 cups water

4 cups soy milk

2 Tablespoons arrowroot powder

In a large pot, heat olive oil over medium heat.

Chop leeks, mushrooms, and potatoes. Add leeks, mushrooms and garlic into olive oil and fry for 5-7 minutes. Add the potatoes and continue to cook for another 7 minutes. Add the bouillon cube.

Add the water and soy milk to the pot, reserving 5 Tablespoons of it to mix with the arrowroot powder. Add the Old Bay seasoning and bring the soup to a hard boil for 5 to 7 minutes, the reduce to medium heat.

Dissolve the 2 Tablespoons of arrowroot powder with 5 Tablespoons of soy milk. Add the mixture into the soup and continue cooking the soup for 20 minutes. #vegan