Broccoli Potato Cheddar Soup

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.