Potato & Broccoli Soup

This recipe is one my wife came up with during the Super Bowl a few Sunday’s ago. She even took pictures for me during each of the steps. And, to be truthful and put credit where credit is due, she is the one I learned how to find random ingredients and make something wonderful.

Years ago, when she was the main chef in the house, I would look in the pantry and wonder if we had anything to eat. She would look in the same pantry, and a half-hour later, would have a full meal; and a delicious one at that.

I still let her in the kitchen from time to time, though I have taken on that responsibility in our home now. Here is the recipe she used that day. I hope you enjoy it!


  • 4 heads of broccoli
  • 2 russet potatoes
  • 4 garlic cloves
  • 2 cups almond milk
  • 1 cup of Daiya vegan shredded cheddar cheese
  • salt & pepper to taste


Cut the heads off the broccoli, and set aside.

Remove all of the leaves and discard. Slice the stems into 1/2″ to 3/4″ pieces.

Dice one potato into 1/2″ cubes. Place the diced potatoes and sliced broccoli stems in a soup pot and add enough water just to cover and place on the stove on high heat. Bring to boil, then turn down to medium and simmer until everything is tender.

At the same time, place 1/4th of the broccoli heads in a separate pot. Store the remaining broccoli heads for use in other recipes. Slice the second potato into thin wedges, and add to the pot with the broccoli heads. Add 3/4 cup of the almond milk and place on the stove over medium heat. Cook until tender, but not too soft.

When the broccoli stems are ready, drain the water from that pot, then add 3/4 cup of the almond milk and blend until smooth.

Add in the Daiya cheese

Blend once more until thick and creamy. If too thick, add 1/4 cup more of the almond milk and continue to blend. Repeat until you have the texture you want.

Finally, add the broccoli heads and potato chunks that were cooked in the almond milk and stir to combine.

Add salt & pepper to taste, and serve. We always add a bit more vegan shredded cheddar to each bowl just before we eat. Enjoy!

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