Potato Broccoli Soup
- 1⁄3 cup chopped onion
- 1⁄3 cup chopped celery
- 2 tablespoons butter
- 1⁄4 cup gluten free flour
- 4 cups diced peeled potatoes
- 2 1⁄2 cups chopped broccoli
- 3 cups chicken broth
- 2 cups shredded cheddar cheese
- 2 cups plant milk
- 1⁄4 teaspoon pepper
- 1 dash paprika
In a large saucepan, saute onion and celery in butter over medium heat until tender.
Add flour, pepper, salt, and paprika and stir until smooth.
Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender
Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.