Portabella potato chowder

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.4
  • Total Fat: 7.2 g
  • Cholesterol: 0.3 mg
  • Sodium: 109.6 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.4 g

View full nutritional breakdown of Portabella potato chowder calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    2-3 tablespoons oil
    1 small onion, chopped
    3 cloves garlic, chopped
    4 small potatoes, chopped
    2 large carrots, chopped
    2 large portabellas (or a pack of sliced mushrooms) cut into small pieces
    3-4 cups unsweetened soy or other milk
    2-3 tablespoons soy sauce
    1 teaspoon black pepper
    1 teaspoon paprika
    1/4 teaspoon sage & rosemary


If you want to make it easier on yourself, you can use potato flakes or instant mashed taters (store brands are usually vegan) in place of boiling & chopping potatoes. Just add 2 cups or so and stir them in. Add more if it's not thick enough.


Heat the oil in a large pot over medium heat. Add onions & garlic, saute for 5 minutes or so. Add carrots & saute some more. Meanwhile, boil the chopped potatoes until soft in a different pot. Add portabellas to the garlic, onions, and carrots. Saute another 5 minutes or so. Add milk, soy sauce, and spices and heat it up. While that's heating, drain and mash the potatoes. Add to the creamy soup pot. Heat it all up together until it's done. Tada!

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MEOWALLIECAT.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.