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.
I’ve never been a big fan of the taste of nutritional yeast, it’s always seemed to overpower the flavor of whatever I’ve made. Do you think the soup would still taste fine without it? I’m not on a strict Whole 30 and incorporate small amounts of dairy here and there.
Made this for dinner last night and it was DE-LISH! I cannot believe it doesn’t have ANY dairy in it and STILL tastes like my favorite soup at Panera! I will definitely be making this again!!!
My kids have dairy allergies and were so excited when they got to eat this “cheesy” soup! A definitely win and already added to the regular rotation! Thank you 🙂
Amazing! So glad you all liked it! 🙂
How many people does this feed. I have a large family and wondering if I need to double Or triple the recipe.
Potatoes aren’t allowed on paleo. Only sweet potatoes. Just an FYI. I pinned it because I saw paleo in the title. I may still try it but use cauliflower instead.
I am finishing up a September Whole 30 and with the fall weather, I have been craving some creamy soup. I found Mary’s recipe and had a majority of the ingredients on hand.
It was delicious, SO filling and I don’t even miss the cheese! I have a ton of left overs for lunches this week!