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.
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.