
3/4 small onion diced
2 medium carrots diced
1 celery stalk diced
2 cloves of garlic minced
1 tbs dairy free butter
2 tbs ap flour
2 1/2 cups chicken broth
1 c unsweetened non-dairy milk
2 medium potatoes, peeled and diced
1/2 tbs kosher salt
1/4 tsp fresh ground pepper
4 cups broccoli florets, chopped into small pieces
1-1/2 cups dairy free sharp Cheddar shreds (I used Vio Life)
2 slices dairy free American Cheese (I use Follow your Heart)
1 tbs dairy free Parmesan Cheese (I use Follow your Heart)
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, dairy free milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, dairy free Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
Add dairy free cheddar and dairy free American cheese, stir well and remove from heat.
Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your food processor, then add it back to the soup. This helps thicken it a bit.
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