Two bowls of creamy broccoli potato soup garnished with bacon.
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Creamy Broccoli Potato Soup (Whole30, Dairy Free)

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. It's creamy without cream (or any dairy!), loaded with Vitamin C and other healthy vitamins and minerals.
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 206kcal
Author Danielle Esposti



  • 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
  • 2 c nut milk we like cashew milk
  • 1 tsp sea or kosher salt
  • ½ tsp cracked black pepper
  • 1 bay leaf
  • 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, 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. 


Calories: 206kcal | Carbohydrates: 26g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 645mg | Potassium: 609mg | Fiber: 5g | Sugar: 3g | Vitamin A: 35% | Vitamin C: 101% | Calcium: 51% | Iron: 5%