2cupshalf and half or milk of any kind( coconut, almond, soy)
1bay leaf
2cupsbroccoli(chopped)
2cupscheddar cheese(grated)
salt and pepper to taste
OPTIONAL
broccoli florets, cheese, croutons (for serving)
Instructions
In a large sauce pan, saute onion in olive oil until translucent, 1-2 minutes
Add stock, half and half (milk), potatoes, broccoli, and bay leaf. Simmer until potatoes are tender, about 20 minutes.
Puree with an immersion blender, or in a regular blender in batches.
Mix in cheddar cheese slowly, stirring until incorporated.
Serve with croutons, extra cheese and broccoli florets if desired.
Notes
To add extra orange color to the soup you can add 1-2 carrots, peeled and chopped with the broccoli, or a cup of peeled and cubed sweet potato with the potatoes. You might need to add a little extra liquid if it is too thick.