Description

Simple, one pot, broccoli cheddar potato soup for one.

Ingredients

• 2 C Water (don’t use tap if it tastes like clorine), use chicken/vegetable broth if you’re not going to use the Massel broth powder below.
• 1 teaspoon Vegan Massel Vegetable Broth Powder.
• 1/4 C (slightly overfilled) Instant Mashed Potato Flakes with a cheddar flavor. I use Idahoan Vermont Cheddar flavor mash potatoes and frankly it makes this quick meal a masterpiece.
• 1 small bunch of green onions, sliced with the white part separated from the green, 4-5 individual stalks is good, you want roughly 3/4 cup. 1/2 c Frozen or Fresh broccoli florets, chopped small (you can buy them that way)
• 1/2 teaspoon butter (just enough to lightly saute the white parts of the green onion).

Instructions

1. Prep all your ingredients first, this goes fast so be ready.
2. Melt the butter in the saucepan over medium heat, once it is completely melted add the white parts of the green onions and stir for a minute or two to soften them. I always add a pinch of salt here, and taste them as well to get the flavor I want. Don’t cook them here for too long or the butter starts to taste like ghee which is not a flavor I enjoy (you do you though).
3. Once the green onions are a bit soft, add the broth and broccoli and bring to a boil for a few minutes to soften the broccoli.
4. Slowly stir in the cheddar mash potato flakes, just a bit at a time to avoid a big old clump, but if it clumps it will stir out in a minute anyway.
5. Taste it, salt it if it needs it. I also like to add just a little freshly ground black pepper, then gently simmer that for a few mintues until it thickens just slightly.
6. Right at the end, add the green parts of the green onion, give it a quick stir and then pour into a bowl and enjoy.

Variations

A small splash of white wine before you add the broth wouldn’t hurt if you happen to have an open bottle.