Creamy Potato & Broccoli Soup

Ingredients:

• 2 T. oil
• 1 large sweet onion
• 1 stalk celery
• 1 clove garlic
• 4-5 medium red potatoes skins on, small dice (I didn't have that many so I threw one regular skinned bakers potato in there)
• 1 c. water
• 3 c. plain soy or rice milk
• 1 head of broccoli, cut into small florets (This is important! I kept mine big and they took WAY too long to cook. If you want them bigger, I suggest steaming them a bit first.)
• 1/2 c. nutritional yeast
• 1/2 c. soy creamer or coconut milk cream (i.e. place a can of coconut milk in the fridge and let the fat separate from the water)
• salt and pepper to taste

Directions:

1. Heat oil in a large pot over medium heat. Saute onions, celery, and garlic for about 5 minutes until softened, Add potatoes and saute for 2 minutes.

2. Add water and soy milk to the pot (should cover most of the potatoes - add more if needed). Bring to bubbling, then lower heat, cover, and simmer for 15-20 minutes, until potatoes are soft.

3. Remove half the soup (I did more, like 3/4) from the pot and blend until smooth. Return to pot along with the broccoli florets. Return to bubbling, and cook for 5-7 minutes, until broccoli is cooked (soft, but not mushy).

4. Add nutritional yeast creamer, and season to taste with salt and pepper.