Hearty Broccoli Potato "Cheese" Soup

I went searching for a Potato Broccoli soup recipe a couple weeks ago and this is what I found. It came from someone's blog on the internet and I've tweaked it to suit our tastebuds. It is YUMM-O! And very easy too, I might add.

Hearty Broccoli and Potato Cheese Soup
6 medium potatoes, scrubbed and cubed
1 small onion, diced
1 bunch broccoli
1 T sea salt
½ C vegan cheese

Put the potatoes and onion in a pot, approximately 6 quarts. Add cold water until they are covered by about an inch of water. Add 1 T of salt. Place the pot over high heat and cover with a tight-fitting lid.

Turn on the oven, set for 400 degrees F. Chop the broccoli to remove the florets. Keep the florets intact and spread on a cookie sheet. Sprinkle with sea salt and drizzle with olive oil.

When the oven is at temperature and the potatoes are boiling, set a timer for 7 minutes. Place the broccoli in the oven and let each cook until the timer beeps.

Remove the broccoli from the oven and take the potatoes off the heat. Add half the broccoli to the potatoes and puree using an immersion blender (can use regular blender). Chop the remaining broccoli and stir it into the soup, then slowly fold in about half a cup of vegan cheese.

Serve with hearty bread and garnish with a teaspoon of the remaining cheese if desired.