Smoky Cream of Potato Soup with Broccoli

I don’t have a profound story to share on this one, except that it’s incredibly  delicious. 

This soup is simply just the product of having a lot of leftover potatoes and broccoli laying around. And you can never go wrong with a creamy potato soup!

5 cups chopped potatoes

3 cups broccoli florets

3 cups vegetable broth, plus 1/3 cup

1 can organic cannellini beans

1 yellow onion, chopped

4 cloves garlic, minced

1/4 cup nutritional yeast

2 tsp smoked paprika

1 tsp all-purpose seasoning

1/2 tsp turmeric

Sea salt and black pepper

• Preheat oven to 375 degrees
• Saute onion in a little olive oil over medium heat in a large saucepan for about 8 minutes or until slightly browned
• Add potatoes,  1/3 cup broth, paprika, all-purpose seasoning, turmeric, salt and black pepper and stir for a few more minutes
• Add garlic and nutritional yeast and stir to combine
• Add the rest of the broth and bring to a boil
• Reduce to a simmer, cover, and let cook on low heat for 20 minutes
• Meanwhile, toss broccoli with salt and pepper and bake at 375 degrees on a greased baking sheet for 15 minutes
• Once potatoes are tender, transfer half the mixture to a blender and add white beans to blender as well
• Blend until smooth, add back to saucepan and then stir in broccoli

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