Reach for this Creamy Broccoli Potato Soup whenever you need a dose of super clean comfort food – or even when you don’t! This soup might be dairy free and Whole30, but it’s also simply delicious.
You know those days – yes, those days – when everything goes wrong, nothing gets done, it’s bitterly cold or pouring rain and you suddenly look around at the chaos and carnage and think “hot damn, I’ma eat my bad, bad feelings tonight.”
Broccoli potato soup is for those nights. Not only because it’s cozy and nostalgic in the way that only a steaming bowl of creamy soup can be, but because it’s also super nourishing – you can eat those bad feelings in a super healthy way. Loaded with vitamins and minerals and totally dairy free, it’s superhero food that feeds both body and soul.
And it has bacon on top…so that’s a yes? Thought so!
How to Make Creamy Broccoli Potato Soup
Tuck into a bowl of this super creamy, super clean broccoli potato soup whenever you need a dose of comfort food that will nourish from the inside out. In my chaotic life that’s basically a weekly thing, so you know I have a stash of this in the freezer at all times.
Broccoli stems and florets are simmered with yukon gold potatoes and even more green vegetables until soft and tender. Reserve a batch of the smallest florets to simmer in the pureed soup, then garnish with golden brown bacon pieces for an extra special finish.
Grab your best chef’s knife and get chopping. You’ll want to get the prep work out of the way first:
- Thinly slice a large sweet onion.
- Trim a large leek to just the white and light green parts; slice lengthwise, rinse any dirt and grit from the center, then slice into 1/2″ moons.
- Thinly slice a stalk of celery and mince two cloves of garlic.
- Peel then dice 12 ounces of yukon gold potatoes.
- Trim three heads of broccoli into florets, then dice up the stalks (no waste for the win!)
- Reserve one-third of the smallest broccoli florets – you’ll add those to the pureed soup at the very end.
- Sautee the onions, leeks, and celery in splash of olive oil until the edges start to brown. This slight caramelization will add just a bit of sweetness to the soup.
- Add the garlic and sautee until very fragrant, about a minute.
- Add the potatoes, broccoli stems, and two-thirds of the broccoli florets (about 4 cups). Pour in a quart of broth, then season with salt and pepper and top with a bay leaf.
- Bring the liquid to a simmer, then reduce the heat to medium low. Cover and cook until the potatoes and broccoli are very soft and can be easily mashed with the tines of a fork.
- Remove the bay leaf, then add two cups nut milk (I used cashew milk) and puree the soup with an immersion blender until very smooth. You may need to add another half cup of broth or water if the soup is too thick for your liking.
- Add the last third of the broccoli florets (about 2 cups) to the pureed soup. Simmer an additional 5 minutes, or until the florets are tender.
- Taste for seasoning and and adjust with salt and pepper as needed.
You’ll want to ladle this into bowls and tuck in immediately, but do yourself a favor an fry up some bacon pieces. Salty, fatty bacon is the perfect complement to creamy broccoli soup, and a little goes a long way to making this an extra special meal.
Frequently Asked Questions
Can I freeze this soup? Definitely. Because it’s dairy free, it freezes like a dream. You’ll need to thin it out with a little water or broth after defrosting.
What if I don’t have an immersion blender? You can puree the soup in batches in a blender. Crack the lid cap when doing so to let the steam escape.
Yikes, I’m allergic to nuts – what can I substitute? Whole-fat coconut milk can be substituted for the nut milk. You can also use 1 cup dairy milk + 1 cup additional broth (or water) if you’re cool with dairy.
Can I use russet or baking potatoes instead of yukon gold? Sure can! Peel ’em and dice ’em. Russets are starchier and not quite as creamy as yukon golds, but they’re a fine substitute here.
More Hearty Soup Recipes
- Curried Cauliflower Soup
- Chicken Zoodle Soup
- Veggie-Packed Hamburger Soup
- Carrot Apple Soup
- Nourishing Potato Onion Soup
- Creamy Roasted Cauliflower Soup
Did you make this Creamy Broccoli Potato Soup? I’d love to know how it turned out! Leave a comment and a rating below.
Creamy Broccoli Potato Soup (Whole30, Dairy Free)Print Recipe Rate this Recipe Pin Recipe
- 10" Skillet
- 3 medium heads broccoli, about 6 cups total
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 large leek, halved and thinly sliced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 12 oz yukon gold potatoes, peeled and diced into 1” cubes
- 4 c chicken stock or bone broth
- 1 tsp sea or kosher salt
- ½ tsp cracked black pepper
- 1 bay leaf
- 2 c nut milk, we like cashew milk
- 4 slices bacon
- Prepare the broccoli. Slice the florets from the stalks. Dice the stalks into 1” cubes. Set aside one-third (about 2 cups) of the smallest broccoli florets.
- Heat a dutch oven over medium high heat. Add 2 tbsp olive oil and heat until it shimmers. Add onion, leek, celery, and a pinch of salt, then toss to coat in the fat. Saute, stirring occasionally, until the onions are soft and the edges start to brown, 10-12 minutes.
- Add the garlic. Saute, stirring frequently, until the garlic is fragrant, 1-2 minutes.
- Add potatoes, broccoli stems, 4 cups broccoli florets, broth, salt, pepper, and bay leaf to the pot. Bring the liquid to a boil, then reduce heat to low. Cover and simmer until the potatoes are soft and can be easily pierced with the tines of a fork, about 20 minutes.
- While the soup simmers, sautee the bacon. Dice the bacon into ½” pieces. Place into a cold skillet and set the heat to medium high. Fry, stirring occasionally, until the bacon is golden brown and crisp. Remove the pieces using a slotted spoon, then set onto a paper towel lined plate to drain.
- Remove the bay leaf, add the nut milk, then puree the soup using an immersion blender.
- Add the remaining broccoli florets to the soup. Simmer until the florets are soft, about 5 minutes.
- Taste for seasoning and adjust with salt and pepper if required. Ladle the soup into bowls and top with crumbled bacon and chopped parsley.
- Leftovers keep in the fridge for about a week.
- Freeze in an airtight container for up to 3 months. Thin with half a cup of additional water or broth if necessary. I recommend freezing just the pureed soup and adding fresh broccoli florets after defrosting, but you can freeze with the whole florets – they’ll just be a bit softer.