Easy Vegan Broccoli Cheese Potato Soup

Cold outside? Warm up your insides with this easy to throw together Broccoli Cheese Potato Soup!

Vegan Broccoli Cheese Potato Soup
1/4 cup vegan butter or canola oil
1/4 cup all-purpose flour
3 cups vegetable broth (I use water with bouillon cubes added.)
1/2 cup nutritional yeast
2 cans sliced or cubed potatoes (Yep! I said canned potatoes!)
1 pound frozen (or fresh) broccoli florets, finely chopped
1 cup unsweetened vegan milk
1/2 cup vegan sour cream
1 cup (more or less) instant potato flakes
salt and pepper to taste
your favorite vegan shredded cheese to garnish, optional

In a soup pot, melt butter over medium-high heat. Once melted stir in flour to make a roux, and continue to stir until golden and pasty.

Stir in vegetable broth. Stir until roux is dissolved and broth begins to thicken a little. Add in nutritional yeast, potatoes, broccoli, sour cream, and milk. Stir to combine.

Reduce to a simmer, cover and simmer for about an hour, returning to stir often.

Stir in potato flakes a little bit at a time until desired thickness is achieved. Add salt and pepper, to taste, and garnish with your favorite shredded vegan cheese.

Yield: 8 servings