A super simple loaded broccoli and potato soup – a quick light dinner for cold fall and winter nights. Only 30 minutes! It’s gluten-free and dairy-free.
Onion | Garlic | Olive Oil Chicken Broth | Carrots | Potatoes Broccoli | Butter | Almond Milk Arrowroot Starch | Bacon Organic Cheese | Salt | Pepper
Saute onions and garlic, then add chicken broth, carrots and potatoes and bring to a boil. Allow to simmer until potatoes are soft. Puree the vegetables leaving some vegetable chunks for texture.
Add the broccoli and cook for 10 minutes. Melt butter, add starch, almond milk, and cook, stirring constantly, until the sauce thickens. Stir the sauce into the soup and season with salt, pepper and oregano.