Broccoli Potato Cheddar Soup

Broccoli Potato Cheddar Soup

2 Tbsp olive oil
1/4 cup chopped onion
3 cups veggie broth
2 1/2 cups fresh broccoli, trimmed
2 large or 4 small red skin potatoes, cubed
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp dried oregano
1 cup milk (I use plain soymilk)
2 Tbsp all-purpose flour
1 cup shredded Cheddar cheese (optional) (I like cabot sharp white cheddar)
salt and pepper to taste


  1. In a large pot, heat oil over medium heat. Add onions and cook until soft and clear. Add Broth and bring to a boil. Add broccoli, potato and herbs. Cook on medium-high heat for 15 minutes, or until broccoli and potatoes are tender.
  2. In a separate bowl, slowly add milk to flour, and mix until well blended.
  3. Stir flour mixture into broth mixture.
  4. Cook, stirring constantly, until soup is thick and bubbly.
  5. Add cheese if desired; stir until melted, serve.

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