Ingredients
Scale
- 7–8 Idaho potatoes (peeled and chopped)
- 1 medium onion (chopped, apprx 1 cup)
- 32 ounces vegetable broth
- Pinch of salt and pepper Coupons
- 2 1/2 cups chopped broccoli (fresh or frozen)
- 2 cups unsweetened almond milk
- ½ cup sour cream (or dairy-free cream cheese/yogurt)
- 1/2 cup dairy-free cheese (shredded)
Instructions
- Add potatoes, onion, broth, salt and pepper to crockpot.
- Cover and cook on low 4-5 hours or until potatoes are tender and fall off a fork.
- Using an immersion blender , blend until soup reaches desired thickness.
- Add milk and sour cream ( See Notes on Dairy-Free Swap Options)
- Stir in broccoli, Cook on high for 1-2 hours. (Generally 1 hour for fresh broccoli, 2 hours for frozen)
- Top with extra salt, pepper and cheese.
Notes
All dairy-free ingredients can easily be swapped with dairy ingredients.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main
- Cuisine: Vegan