Heat oil in a large pot over medium heat. Once warm, add diced onion to the pot and cook until translucent, about 5 minutes.
Next, add potato, carrots, chicken stock and nutritional yeast to pot and cook on high until the potatoes and carrots are fork tender, about 10 to 15 minutes.
Turn off the heat and use an immersion hand blender to puree the soup (if you do not have an immersion blender carefully transfer the soup to a blender to puree).
Next, add broccoli to pureed soup. Cover soup and cook over medium heat until broccoli is tender, about 5 to 7 minutes.
