Broccoli, Cheese + Potato Soup (Dairy Free)
Ingredients
3 chicken breasts (1.5 lbs)
2 tbsp ghee
½ medium onion, diced
3 carrots, diced
4 cloves garlic, minced
3 medium potatoes, peeled and cut into 1 inch cubes
5.5 cups chicken / bone broth
1 tsp paprika
2 tbsp onion powder
2 tsp sea salt, divided
1 tsp black pepper
4 cups chopped broccoli florets (I use frozen)
1 cup raw, unsalted cashews or ½ cup cashew butter
4 tbsp nutritional yeast
Optional: 8 strips of uncured, nitrate free cooked bacon to crumble on top
Instructions
Cook chicken preferred method. I like to cook in crock pot prior to cooking the soup and shred the chicken.
Place the cashews in a bowl and cover with boiling water. Let them soak while you make the soup.
Chop onion, carrots, and potatoes
Heat your cooking oil in a large pot over medium heat. Add in onions, carrots, and garlic. Sauté for 5 minutes until they begin to soften. Add in the potatoes, 4 cups broth, paprika, 1 tbsp onion powder, 1 tsp of the sea salt, and pepper. Bring to a boil, then reduce heat to medium, cover, and cook for 10 minutes.
Stir in the broccoli and cook for an additional 10 minutes.
Remove 1 cup of diced potatoes from the pot using a spoon and place them into a high-powdered blender. Drain the cashews and add them to the blender (or cashew butter) along with the nutritional yeast, 1 tbsp onion powder, remaining 1 tsp of sea salt, and 1.5 cups broth. Blend on high for 1 minute or until it becomes very thick and creamy. Pour the mixture into the soup pot and stir well until combined. Taste test and add more salt and pepper if needed.
Add cooked chicken to the completed soup.
Break the bacon into pieces. Serve the soup topped with bacon bits.
