Broccoli Potato Cheddar Soup *vegan option

 

1 table tbsp spoon butter or light oil 

1 medium onion diced 

1/2 tsp kosher salt

3 stalks celery -  diced

2 lg carrots - diced 

3 large white potatoes diced (around 4 cups) 

4 cups broth - I used boiling hot water and 1 veggie chicken bouillon cube

6 cups broccoli florets - stems cut into small dice and florets torn apart

3 cups liquid  - 2 cups of water into the roux and 1/4 cup half and half /1/2 cup water (too much dairy for me)

(the original recipe uses whole milk but I replaced it with the above) 

3 cups shredded cheddar cheese - used 1 cup extra sharp 2 cups sharp shredded 

1 tsp onion powder

for roux:

2 tbsp butter 

2 tbsp flour

* add on 1 15 oz can cannellini beans blended with broth from pot / 86 cheese add nutritional yeast/ 86 dairy just broth

- heat a soup pot and add butter or oil then sauté the onions for a minute or two then add the celery and carrots sauté few minutes then add the potatoes.

- add the heated chicken broth (or boiling water and bouillon cube) then add the 6 cups broccoli and simmer for several minutes.

in a separate sauce pot on medium heat add the butter and flour and stir to cook the roux till bubbling for a minute or two - this will be added to the soup.

if using milk add the heated milk to the roux and then pour into the soup. if not using all milk add the water into the roux then pour into the soup and then add the last cup of half and half. 

stir roux in and then add the shredded cheese and stir some more. 

taste soup and adjust for salt. 

vola