Broccoli “Cheese” & Potato Soup

This is a nice rich creamy soup.  The potatoes and sauce give that “comfort” food goodness while the broccoli adds a hefty dose of the cruciferous we need to be eating every day.  Our personal preference is to chunk the veggies on the larger side, but you do what suits you best.  As is with most soups, the flavors improve as it stands, making the leftovers even better.



To make the soup as quickly as possible,  thinly slice the potato and carrot under To Cook and Set Aside.  Add to the kettle with sufficient water, cover the kettle and simmer while you prepare and measure the rest of the ingredients.  They should be cooked by the time you are done.  Drain the carrots and potatoes and put in your blender jar.


Using the same kettle, sauté the onion and garlic.  When the water is all evaporated, add the carrots, potatoes and broth.   Bring to a boil, cover and simmer for about ten minutes.  After the first four minutes, lay the broccoli on top of the simmering veggies, cover again and continue cooking until tender–don’t overcook!



While that is simmering, add all the premeasured blender ingredients to the carrots and potatoes.   Blend all until smooth and creamy.  When the veggies in the pot are cooked, stir in the sauce, continuing to lightly stir until it thickens.

Just that easy, it is ready to eat!!





Broccoli “Cheese” & Potato Soup

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes


To Cook and Set Aside:

hot water

2/3 cup thinly sliced carrots

1 cup potatoes, diced small


To Sauté:

1/2 cup chopped onion

1 tsp minced garlic

Broth or water as needed for sautéing


To Cook:

4 cups veggie broth

2 carrots, cut in 1/2 inch chunks

4 cups  new or Yukon gold potatoes — peeled and diced bite size

4 cups broccoli pieces, not too small

1 tbsp chickenlike seasoning


Cheese Sauce:

Precooked carrots and potatoes

1 cup hot water — can include reserved cooking water

1/2 cup raw cashews

1/2 cup nutritional yeast flakes

2 tbsp tapioca flour

2 tbsp lemon juice

2 tsp salt onion granules

1/2 tsp garlic granules, turmeric & celery salt

1 cup hot water


  1. Put the 2/3 cup of carrots and cup of potatoes in your soup kettle, add hot water to cover well, put the lid on and cook until tender.
  2. While that is cooking, prep and measure the rest of the sautéing and cooking ingredients. –– The carrots, potatoes and broccoli should be a good bite size, not too small.
  3. Drain the cooked carrots and potatoes and put them in your blender cup.  Set aside.
  4. In the same kettle, sauté the onion until tender in as little water as needed to keep from sticking to the pan, 3 minutes.
  5. Add the garlic and cook another minute.
  6. Add the 4 cups veggie broth, prepped carrots, potatoes, and chickenlike seasoning.  Bring to a simmer, COVER and cook for four minutes, then lay the broccoli on top of the veggies, cover again and cook until veggies are tender but don’t overcook!  The length of time will be determined by the size of the chunks but probably done in 10 minutes.   There will be a little more cooking after the cheese sauce is added.  
  7. While the veggies are cooking, make your cheese sauce.
  8. Take the blender cup with the carrots and potatoes, add the cup of hot water and additional sauce ingredients.  Blend until smooth and creamy.
  9. Add the final cup of water and blend to mix.
  10. Pour this into the cooked veggies, stirring carefully to incorporate.
  11. Continue simmering until it has thickened the soup.
  12. Enjoy!