Creamy Broccoli and Red Potato Soup
Total cook time - 35 mins
Serves - 4
-3 tbsp Unsalted butter (you can sub vegan butter)
-1 Small onion , finely chopped
-2 Garlic cloves , minced
-4 tsp Corn Starch
-3 cups Milk (you can use real milk or unsweetened cashew milk)
-1 cup Gluten Free vegetable broth
-1 cup water
-1.6 lb Red skin Potato , peeled and cut into 1.25 / 1/2" cubes
-5 cups Broccoli florets (bite size) (about 1 large broccoli
-1 + cups Grated cheese , cheddar or Daiya meltable vegan cheese
Shallots/scallions , finely sliced
Melt butter in a large pot over medium heat. Add onion and garlic, cook for 5 minutes or until softened.
Cook for 30 seconds.
Add about 1 cup of milk and stir quickly, it will thicken quickly. Add remaining milk gradually, whisking as you go.
Add broth, water and potato. Bring to simmer, and cook for 12 - 15 minutes, stirring occasionally, or until potato is just cooked. If the soup gets too thick, add more broth (or water) - depends how rapidly you are simmering.
Then mix together 4 teaspoons of cornstarch / cornflour and a splash of water to make a slurry. This will thicken the soup.
Add broccoli and stir. Cook for 2 minutes, then take the pot off the stove.
Stir through cheese (I use 1 cup). Adjust salt and pepper to taste.
Ladle into bowls and top with garnishes of choice.