Broccoli Cheddar Soup (WFPBNO)

 I've made this recipe before but used vegan butter and flour to thicken it up. I wanted to make it WFPBNO and decided to use 5 small Yukon gold potatoes instead. It was so delicious. So, if you are a fan of cheesy, broccoli soup you will definitely want to make this.

• 1 cup chopped sweet onion
• 5 small Yukon Gold potatoes, diced
• 3 cups Better Than Bouillon Roasted Garlic base (3 cups water w/ 3 tablespoons base)
• 3 cups unsweet, almond milk
  
• 3 cups broccoli, chopped
• 1 1/2 cups carrots, shredded
• 1 cup Brand New Vegan cheese sauce (I already had cheese sauce from earlier in the week - if you don't make this first)
• Salt and pepper to taste

Cook the onion on medium heat in a few tablespoons of water until translucent.

Add the garlic broth and milk; stir well. Add all the vegetables and bring to a boil. Turn heat down to medium and cook until veggies are tender, about 10-12 minutes.

Use an immersion blender and blend. But be sure to leave some visible pieces of broccoli and carrot. Stir in the cheese sauce, continue to stir until it's all incorporated. 

Add salt and pepper to taste! I made corny corn bread to go with this or you could use a compliant cracker.

Enjoy!!