Dairy-free Cream of Broccoli Soup

I made this recipe over the weekend and we liked it. It uses a potato to thicken the soup instead of a roux made with butter, flour, and milk (like another recipe I have) so it's dairy-free. I saved half of the broccoli florets, steamed them separately, and added them into the pureed soup because I like chunks of broccoli in there. Because of that, next time I will probably add more potato (I used a Yukon Gold) or less water or both for a thicker soup. It was good with toasted onion bagels.