In a large pot heat oil over medium high heat. Add onions and saute until translucent. Add minced garlic and saute for 30 seconds. Add chicken broth, carrots and potatoes. Bring to a boil and cover. Reduce heat to medium and cook for about 10 minutes, or until potatoes are soft.
Using a hand held stick mixer, puree the vegetables until almost all of them are pureed. (It's okay to leave some vegetable chunks for texture)
Add broccoli, cover and cook over medium low heat for an additional 10 minutes.
While simmering, melt butter in a medium sauce pan. Whisk in the arrowroot starch, almond milk and cook, stirring constantly, for 3 - 5 minutes, or until sauce has thickened. Remove from stove top and add sauce to the soup. Stir until well combined.
Season soup with salt, freshly ground black pepper and oregano.
Add more milk for a thinner consistency and add any additional salt and pepper if needed.
Serve warm, and top with bacon pieces and cheese if desired.
Loaded Broccoli and Potato Soup
Amount Per Serving (480 g)
Calories 334Calories from Fat 162
% Daily Value*
Saturated Fat 6g30%
Vitamin A 5293IU106%
Vitamin C 27mg33%
* Percent Daily Values are based on a 2000 calorie diet.