Broccoli Potato Soup

Another recipe I got from www.weelicious.com. Just altered it to make it gluten-free and dairy-free. Great for sealing in plastic baggies and freezing until you want to re-use.

Ingredients:
1 Tbsp Olive Oil
1 Small Onion, chopped
1 Tsp Salt
1 Large Potato, peeled and diced
1 Pound fresh Broccoli (about 2 cups), use florets and stems (stems peeled
and chopped)
4 Cups gluten-free Chicken or Vegetable Stock
1 Tbsp Lemon Juice

Directions:
1. In a large stock heat the olive oil and saute the onion and salt for 5-7 minutes over low to medium heat.
2. Add the potatoes, broccoli and stock and bring to a boil, reduce to a simmer.
3. Cook covered for 12-15 minutes or until broccoli and potatoes are fork tender.
4. Pour the ingredients along with the lemon juice into a blender and puree.
Top with dairy-free cheese