BROCCOLI CHEESE + POTATO SOUP

GLUTEN-FREE | DAIRY-FREE | COOKS FOR 4 | TOTAL TIME: 45 MINUTES


Charlotte, North Carolina is a blessing in disguise when it comes to winter, at least in my opinion. The winter season here in Charlotte seems to be very rainy rather than snowing. On rainy days like today, I wanted to start learning to make more soups. Today I tried, Mary's Dairy-free and Gluten-free Broccoli Cheese Potato Soup. I altered a few of the steps to my liking, as usual. I really love when cooks make recipes into their own. It's not always easy starting from scratch. Mary is a wife, mom, foodie and a self-trained cook. Listed at the bottom will be all of Mary's social media platforms as well as her blog.


INGREDIENTS:


- 5 strips of bacon (I use Smithfield hometown original or thick cut--best time to cook these is 16 min)

- 1 1/2 cup chopped carrots

- 1/2 medium onion, diced

- 2 cups chopped broccoli

- 1 Lb of potatoes, diced

- 1 tbs olive oil

- 2 cloves of minced garlic

- 4 cups of veggie broth (can use chicken broth as well)

- 1 tsp of paprika

- 1 tsp of onion powder

- 2 tsp salt (divided)

- 1/2 tsp black pepper

- 2 tbs nutritional yeast

- 1 tbs lemon juice

- 1 1/2 cup water


INSTRUCTIONS:


  1. Make bacon as instructed on its packaging. I cook my Smithfield bacon at 375 degrees for 16-18 minutes. Every oven is different, so keep an eye on it just in case.

  2. Chop up your onions, carrots, potatoes and broccoli.

  3. Heat your olive oil in a large pot with medium heat. Add garlic, onion, and carrots. Let them sauté for about 3-4 minutes until they begin to soften.

  4. After, add in the potatoes, broth, paprika, onion powder, salt and pepper. Bring to a boil, then reduce heat to medium, cover and cook for 10 minutes.

  5. Stir in broccoli + cook for additional 10 minutes.

  6. Once done, remove one cup of diced potatoes from soup (this is easiest with a spoon), add in high powdered blender. Also, add to the blender nutritional yeast, lemon juice, water and the remaining salt until it becomes thick. Add mixture back into the soup pot and stir well until fully emerged.

  7. Add your bacon bits and cheddar cheese (optional, as a garnish). I used follow your heart dairy-free cheddar cheese.



TIPS:


- Make sure you are looking at the tablespoon vs teaspoons when starting a recipe! A funny mistake I made while making this once was that I added a tablespoon of salt when I was supposed to add a teaspoon. Yes, it makes a large difference!

- Try to really dice up the broccoli, carrots, and onions. The potatoes are allowed to be one inch chunks. When the veggies are chopped fully, it will make it easier to separate the potatoes from the soup in step 6.

- You know your body more than anyone, if you feel you can't do too much garlic, don't do as much. Just as if you can't do a lot of salt, gage how much salt you put in. While each recipe serves for the best result, it is your masterpiece!


Mary's original recipe can be found here!

Mary's Instagram

Mary's Facebook

Mary's Pinterest



Let me know your favorite rainy day soup!


Made with love,


Natalie :)




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