This Dairy Free Broccoli Cheese and Potato Soup is a healthy version of two soups you grew up loving! It has all of the flavors of Broccoli Cheese Soup + Loaded Baked Potato Soup without any dairy or gluten.
Any other Panera Pick Two fans out there?! I haven’t had it in a few years since it’s not a Celiac-friendly restaurant, but I grew up LOVING it! Broccoli Cheddar Soup and Loaded Baked Potato Soup were always my go-to’s. This Dairy Free Broccoli Cheese and Potato Soup satisfies all of my cravings for both without any of the gluten or dairy!
Originally I came up with this recipe for my cookbook, but when I tried it this afternoon, I knew I couldn’t wait an entire year to share it with you. Since I can have 3 fan favorites from my blog in the book, I decided this one needs to make the cut! Along with the Sausage, Potato, Broccoli Sheet Pan Supper and the Mississippi Pot Roast 🙂 Of course this could change, but these are my thoughts as of right now!
What ingredients do I need to make this Dairy Free Broccoli Cheese and Potato Soup?
This soup is another recipe that uses cashews to make a delectable cream sauce. However, you can omit them and use full fat coconut milk instead (1 cup). It may not have the exact same level of creaminess, but it will still be delicious. I like to get my cashews and nutritional yeast from Trader Joe’s. Nutritional Yeast gives foods a “cheesy” flavor without any dairy. It’s also Whole30 compliant!
Looking for some other comforting Whole30 soup recipes to get you through the winter? Check out my Instant Pot Chicken Pot Pie Soup, Zuppa Toscana, or Unstuffed Cabbage Soup!
Ok, let’s get cookin’!
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Dairy Free Broccoli Cheese and Potato Soup {Whole30, Paleo}
Ingredients
- 8 strips sugar free bacon omit for vegan
- 1 tbsp ghee or olive oil
- 1/2 medium onion diced
- 3 carrots peeled and diced
- 2 cloves garlic minced
- 2 lbs russett potatoes (3 medium or 4 small), peeled and cut into 1 inch cubes
- 4 cups chicken broth + more to thin it out
- 1 tsp paprika
- 1 tsp onion powder
- 2 tsp sea salt divided
- 1/2 tsp black pepper
- 2 cups chopped broccoli florets
- 1 cup raw, unsalted cashews* see notes for sub!
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 1/2 cups water
- 2 green onions diced, for garnish
Instructions
- Place the cashews in a bowl and cover with boiling water. Let them soak while you make the soup.
- Set your oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Lay the bacon pieces out flat on the baking sheet and cook until crispy, approximately 12-15 minutes. (No need to let the oven pre-heat first - just pop the pan in!) When the bacon is done, remove the pan from the oven and drain them on a paper towel-lined plate.
- While the bacon is cooking, chop your onions, carrots, and potatoes. Heat your cooking oil of choice in a large stock pot over medium heat. Add in onions, carrots, and garlic. Saute for 3-4 minutes until they begin to soften. Add in the potatoes, chicken broth, paprika, onion powder, 1 tsp of the sea salt, and pepper. Bring to a boil, then reduce heat to medium, cover, and cook for 10 minutes.
- Stir in the broccoli and cook for an additional 10 minutes.
- Remove 1 cup of diced potatoes from the pot using a slotted spoon and place them into a high-powdered blender. Drain the cashews and add them to the blender along with the nutritional yeast, lemon juice, remaining 1 tsp of sea salt, and water. Blend on high for 1 minute or until it becomes very thick and creamy. Pour the mixture into the soup pot and stir well until combined. Taste test and add more salt and pepper if needed.
- Break the bacon into pieces. Serve the soup topped with bacon bits and chopped green onion.
Notes
This soup was so delicious! I brought a bowl to my neighbor and she said I was such a good soup maker, lol. Thanks
Ha, I love it!! Thanks for letting me know – glad you both enjoyed it!
This looks tasty! Is this freezable? Any instructions for the instant pot?
I haven’t tried it in the instant pot but will update when I have a chance to! And yes you could freeze it!
This soup is simply amazing! My family couldn’t get enough!!! Thank You!!
How many people does this serve? I didn’t see serving size details in your recipe.
4-6 people!
If you use the coconut milk instead of cashews do you need the yeast and lemon also? Probably a silly question!
Yes! Those give it the cheesy flavor!!
I don’t have a blender. Do you think I could use my immersion blender?
I’m not sure that it will create the same creamy texture, unfortunately. I would suggest omitting the cashews and just doing coconut milk with the potatoes!
Hey, Mary! This soup was delicious! My bod definitely needed some real food.
Thank you Cara!
On day 3 of whole 30 and this soup hit the spot. Definitely tastes like traditional cheese broccoli soup! I am so excited to have this soup as my prepped lunch for the next couple of days 🤗 I love every recipe that I make from your blog.. thanks for sharing so many delicious, healthy recipes!
Yay! Thanks Erika! Glad you liked it 🙂
This soup is sensational! Finally, a hearty comfort whole 30 food that doesn’t have a hint of coconut. I have made so many of Mary’s amazing recipes and so appreciate her time, knowledge, and dedication to helping the world be more wholesome 🙂
Thank you SO much, Amber! So glad you enjoyed this soup. I appreciate the kind words!
Comfort soup at its best. My family can’t get enough of this soup. Easy to make the cashew cream adds such flavor.
Thanks, Kim! So glad you enjoyed it!
When and where do I add the water? I see that it says to reduce the 1.5 cups of water to just 1 cup if using coconut milk (which I plan to do), but I don’t see where it says to mix in water.
Might be the brain fog that’s causing me to miss it. Lol
Into the blender with the potatoes! 🙂
Just made this for my Lunch, for my first week on whole 30!, can’t wait to eat it in this cold weather!! So perfect!!<