1cupcheddar cheesewe use follow your heart finely shredded cheddar cheese for dairy free.
salt and pepper to taste
Instructions
In a dutch oven, melt the butter and saute the onions, garlic, celery, and carrots until soft. Add in the thyme, nutmeg, a bit of salt, and pepper, and cook for another minute to bloom the spices and herbs.
Sprinkle the flour into the pot and mix until the flour is absorbed.
Whisk in the oat milk and stir until the flour mixture is blended well, then stir in the broth.
Add the potatoes and cook for 20 minutes on low heat, stirring as needed.
Once the potatoes are fork tender and fully cooked add the broccoli and cook until the broccoli is cooked to your desired texture.
In a blender, blend 2 cups of the soup.
Return the blended soup to the pot and add 1 cup of vegan cheddar cheese. Stir until cheese is melted.