Ingredients

The following ingredients have 6 Servings
  • 1/2 cup dairy-free butter
  • 1/2 cup all-purpose flour
  • 6 cups dairy-free milk
  • 1 cup vegetable broth/stock
  • 7 cups russet potatoes
  • 1 1/2 cups broccoli (- small head - cut into florets)
  • 4 scallions, chopped finely
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • leaves fresh tarragon for garnish

Instruction

  • Scrub the potatoes and cut in about 1" chunks.
  • In a stock pot cover the potatoes with water.
  • Bring to a boil and simmer over medium heat for 12 minutes. Drain.
  • Steam the broccoli for 10 minutes. Set aside.
  • In the same stock pot, melt the dairy-free butter over medium heat.
  • Stir in flour until smooth. Watch closely.
  • Gradually stir in non-dairy milk and vegetable broth over high heat, and bring to a boil, stirring constantly. Turn down the heat to medium. Cook for about 10 minutes.
  • If you would like the soup a little thinner then you can add more vegetable broth, 1/4 cup at a time.
  • Gently stir in potatoes, broccoli, and onion. Add the dried tarragon.
  • Heat through over medium so that the vegetables get hot and completely cooked, about another 20 minutes. The potatoes and broccoli should be able to be pierced easily with a fork.
  • Add salt and pepper. Serve hot.
  • Sprinkle a little fresh tarragon leaves and pepper on top, if you like.