Broccoli Cheddar Potato Soup {{ currentPage ? currentPage.title : "" }}


For the cheese sauce:

1 cup raw cashews

2 cups broth (I like Better Than Bouillon No Chicken Base)

1 tbsp lemon juice

1 tsp turmeric

1 tsp salt

1/3 cup nutritional yeast

1/4 wheel of Miyoko’s Smoked Farmhouse cheese (or sub 3 tbsp white miso + a dash of liquid smoke)

For the soup:

3 medium-sized potatoes or 2 large potatoes

1.5 lb frozen broccoli (approx.)

1 cup water

1 tsp salt

Freshly ground pepper

Recipe Instructions:

Take broccoli out of the freezer to thaw.

Cut potatoes into hearty bite-sized pieces (no need to peel) and boil in water until cooked through, about 5-10 minutes. Drain and set aside.

Dice half the thawed broccoli and cut the other half into larger chunky pieces. Set aside.

In a high-speed blender, combine the cheese sauce ingredients and blend until smooth. (If you don’t have a high-speed blender, soak the cashews in water ahead of time for a few hours.)

Combine cheese sauce, potatoes, broccoli, 1 cup water, 1 tsp salt, and freshly ground pepper into a pot to cook over medium heat. Stir frequently to prevent coating/burning on the bottom of the pan. Once everything is warmed through and has reduced to a thick cheese-soup consistency, serve with some crusty bread for dunking. Top with chives, sour cream, and/or faux bacon bits if you’re feeling extra fancy!

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