Dairy Free Broccoli, Cheese, & Potato Soup
A rich & creamy "cheesy" potato soup loaded with broccoli, bacon, and green onion. Whole30 compliant and paleo friendly!
Servings: 6 2-cup bowls
Calories: 316kcal
Ingredients
- 2 Tbsp ghee or avocado oil
- 1/2 medium onion diced
- 2 large carrots diced
- 2 tsp minced garlic
- 4 small russet potatoes cubed
- 4 cups chopped broccoli
- 32 oz chicken broth
- 2 cups milk see notes
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 6 to 8 slices fully cooked & crumbled bacon
- sliced green onion for garnish
Instructions
- Heat the ghee (or avocado oil for dairy free) in a large pot over medium to medium high heat until warm. Add the onion, carrots, garlic, and potatoes and sauté until the onions are just translucent (about 5 minutes). Stir in the broccoli, and pour in the chicken broth. Bring to a low boil, then reduce to a simmer. Cover and continue to cook until the potatoes are tender (about 15 to 20 minutes).
- While the soup cooks, add the milk, cashews, nutritional yeast, onion powder, garlic powder, and salt and pepper to a blender. When the potatoes are tender, scoop about two cups of the potato/broccoli mixture into the blender as well. Blend the mixture until creamy & smooth - about 30 seconds to one minute.
- Stir the creamy blended mixture into the soup until well incorporated. Give it a taste, and season with additional salt & pepper if needed (and a touch more garlic & onion if you like!) Load up with crumbled bacon and sliced green onions, and serve hot! Store leftovers in the fridge for 4-5 days.
Notes
- Fresh and frozen broccoli work equally well in this recipe - you can't go wrong with either one! I used frozen for the batch pictured and it worked beautifully.
- I like the texture that russet potatoes give to the soup, but you can substitute another potato if needed - gold potatoes would work well!
- For the milk, use whatever milk you like and tolerate well. We used a boxed coconut milk that's very mild/light in flavor. You could use almond milk, cashew milk, dairy milk, etc. Just make sure it's unsweetened. You won't taste much of it at all with all of the other flavors happening in this recipe!
- You can omit nutritional yeast if needed. The soup just won't have as much of the "cheesy" flavor - but it will still be creamy & delicious either way!
- If you can't do cashews, you can omit those as well. Just blend more of the cooked potato mixture in step 2 to help keep it thick (more like 3 cups would work well!) Also aim for a thick & creamy milk to use - I like full fat coconut milk or cashew milk.
- *Nutrition facts calculated without bacon, for a large 2 cup serving.
Nutrition
Calories: 316kcal | Carbohydrates: 36g | Protein: 10g | Fat: 17g | Fiber: 5g | Sugar: 6g