Ingredients:

•  6 cups quartered Potatoes (I have used a mix of red potatoes and yukon gold potatoes)
• 3 cups broccoli florets
• 2 cups Unsweetened Almond Milk (or unsweet plant milk of choice)
• 1/2 container Vegan Sour Cream
• 1/2 container Vegan Cream Cheese
• Handful of So Delicious Vegan Cheddar Shreds
• 2 Daiya American Cheese Slices
• 2 tbls Boullion, Veggie
• 3 tbls Garlic Powder
• 3 tbls Onion Powder
• Salt & Pepper

Directions:

1. In a large pot, boil quartered potatoes for 15 minutes until tender. Only fill pot halfway with water & potatoes, you’re going to need room.
2. IN THE SAME LARGE POT, put a strainer on top and add your broccoli. Steam for about 8 minutes, or until the broccoli is bright, lush green in color. The broccoli can steam with the same water/steam from your boiling potatoes! Keep an eye on it to make sure your water doesn’t boil over. If you added a bit too much water (like me) just use a ladle and scoop some of the water out until your strainer with broccoli can sit evenly without water spewing over.
3. Transfer the steamed broccoli to a food processor or whatever method you have on hand to chop/mince the broccoli. I used a food processor and just pulsed until it reached a quinoa like consistency. If you like chunky broccoli in your soup, I say just run a large knife over it.
4. Drain potatoes, and add back to same large pot over medium heat. Mash potatoes until crumbly.
5. Add plant milk and mash around some more. Add Boullion in this stage. If you have to add after, just know it might get tricky as the Boullion tries to stick to other ingredients.
6. Add Sour Cream & Cream Cheese, Daiya American Cheese, & Cheddar Shreds. Stir and Cover for about 8 minutes to let meld together. Last goes the broccoli! Serve and enjoy!

Did really good as leftover throughout the week. I believe this makes about 10 servings. My husband eats 2-3 servings of this so… lol. Let me know what you think! This was a total accident of a recipe but we liked it so much, decided to post it!

Love,

B