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    Home / Dinner

    Dairy Free Broccoli Potato Soup

    By 1 Comment

    Broccoli Potato Soup is a deliciously satisfying weeknight comfort meal. Simple, hearty and healthy. The best part is that everything cooks together in one pot in 20 minutes. Perfect for a quick meal and easy clean-up. Gotta love that! The creaminess comes from the potatoes, not milk, so it is simply dairy-free!

    Jump to Recipe
    Really Easy Broccoli Potato Soup | Blended potatoes and broccoli with spices and parmesan cheese. Simple, quick and hearty. The perfect weeknight recipe.
    Jump to:
    • Ingredients
    • Instructions
    • Benefits
    • More Weeknight Recipes
    • Storage
    • Broccoli Potato Soup

    Ingredients

    • Yukon Gold Potatoes - For this kind of soup, the creaminess comes from blended potatoes and Yukon Golds are already a creamy potato, so they lend an amazing texture and flavor, plus they cook fast too!
    • Chicken Stock - Or vegetable stock to make this a vegetarian soup. Always use low sodium so you can control the saltiness.
    • Broccoli Florets - I've made this recipe with both fresh and frozen broccoli. Both work great, but the frozen takes a couple extra minutes to cook.
    • Sweet Yellow Onion - Chopped fine.
    • Garlic - I love using pre-chopped garlic, it saves me time and smelly hands! But fresh is delicious too!
    • Kosher Salt and Freshly Ground Black Pepper
    • Shredded Parmesan - Optional. I usually shred my own, but I used pre-shredded for this recipe and it worked great. Love saving time.
    Really Easy Broccoli Potato Soup | Blended potatoes and broccoli with spices and parmesan cheese. Simple, quick and hearty. The perfect weeknight recipe.

    Instructions

    1. Peel and cut Yukon Gold potatoes into large hunks. Set aside.
    2. In a large stock pot, sauté onion with olive oil over medium heat until onions are translucent (about 3 minutes).
    3. Add garlic and cook until fragrant. About 1 minute.
    4. Add chicken (or vegetable) stock, potatoes, broccoli, salt and pepper. Cook potatoes until they are fork-tender and broccoli is softened (about 12 minutes).
    5. Using a handheld immersion blender, blend soup until desired consistency (we like it ½ blended, ½ chunks).
    6. Add parmesan cheese, if using, and stir. Or feel free to leave it out for a vegan soup (if using vegetable broth).
    7. Add salt and pepper to taste. Top it off with more cheese, bacon and pepper.
    Really Easy Broccoli Potato Soup | Blended potatoes and broccoli with spices and parmesan cheese. Simple, quick and hearty. The perfect weeknight recipe.

    Benefits

    • Healthy - No gluten or other common allergens makes this recipe an easy answer to feed the whole family. Plus, it's full of only healthy ingredients to fortify your system for those cold winter days.
    • 20 Minutes and Make Ahead - It truly took me less than 20 minutes to throw this soup together! And seriously, what is better than the smell of soup getting itself ready for you while you curl up on the couch with a good book and watch the snow (or clean up LEGO off the floor while you look at the couch covered in laundry...)?
    Really Easy Broccoli Potato Soup | Blended potatoes and broccoli with spices and parmesan cheese. Simple, quick and hearty. The perfect weeknight recipe.

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    • Weeknight Pasta with Mushrooms, Asparagus and Italian Sausage - So filling and healthy!
    Really Easy Broccoli Potato Soup | Blended potatoes and broccoli with spices and parmesan cheese. Simple, quick and hearty. The perfect weeknight recipe.

    Storage

    If you have leftovers, this soup can be refrigerated up to a week in an air-tight container.

    This potato broccoli soup can also be frozen! Fill quart or gallon sized bags using a measuring cup and funnel (if you have one). Squeeze out air and freeze flat on a baking sheet or other flat surface. This will make it easier to store. This soup will stay fresh in the freezer for 2-3 months. Be sure to write the date on the bag!

    To defrost soup, place in the refrigerator overnight in a bowl (just in case it leaks). Heat in a saucepan or microwave until steaming.

    Really Easy Broccoli Potato Soup | Blended potatoes and broccoli with spices and parmesan cheese. Simple, quick and hearty. The perfect weeknight recipe.

    Broccoli Potato Soup

    Deliciously creamy soup comes together in one pot in less than 20 minutes. Weeknight meal solved!
    Total Time: 25 minutes minutes
    Servings: 6 servings
    PRINT RECIPE PIN RECIPE

    Ingredients

    • 4 large Yukon gold potatoes peeled and cut into large hunks
    • 1 Tablespoon olive oil
    • ½ yellow onion diced
    • 1 teaspoon chopped garlic cloves about 2 cloves
    • 32 ounces chicken stock
    • 3 cups broccoli florets frozen or fresh
    • 1 ½ teaspoons kosher salt
    • ½ teaspoon pepper
    • 1 cup shredded parmesan optional, but so delicious

    Instructions

    • Peel and cut potatoes into large hunks. Set aside.
    • In a large stock pot, sauté onion with olive oil over medium heat until translucent (about 3 minutes).
    • Add garlic and cook until fragrant. About 1 minute.
    • Add chicken (or vegetable) stock, salt, pepper, potatoes and broccoli. Cook potatoes until they are fork-tender and broccoli is softened (about 12 minutes).
    • Using a handheld blender stick, blend soup until desired consistency (we like it ½ blended, ½ chunks).
    • Add parmesan cheese and stir. Serve hot.
    • Add salt and pepper to taste. Top it off with more cheese, bacon and pepper.

    Nutrition

    Serving: 1bowl | Calories: 200kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 859mg | Potassium: 660mg | Fiber: 4g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 64mg | Calcium: 224mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Gail Baitx

      November 07, 2022 at 8:51 pm

      5 stars
      So yummy. Perfect for a cool rainy day😊

      Reply
    5 from 5 votes (4 ratings without comment)

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