Dairy Free Potato Soup with Broccoli & “Cheese”
This Dairy Free Potato Soup with Broccoli & “Cheese” is a lightened up 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.
TABLE OF CONTENTS
What Makes This Recipe Great
This Dairy Free Potato Soup with Broccoli and “Cheese” tastes like your favorite cheesy potato soup you loved growing up, except without the dairy and gluten! It’s a combination of broccoli cheese soup and creamy potato soup topped with bacon and green onions. Basically the stuff dreams are made of and one of my favorite comfort foods! Nothing better than a warm bowl of soup on a cold day. Hearty soups like this are also a great complete meal on their own served with some crusty bread – gluten free of course. This soup comes together in just 30 minutes and makes amazing leftovers, as well. It is also Whole30 friendly and packed with nutrient-dense, good-for-you ingredients.
Recipe Highlights
- Gluten free & dairy free
- Easy soup recipe
- Made with simple ingredients
- Great for lactose intolerance
- No heavy cream needed
- Whole30 & Paleo friendly
- Tastes like homemade cheesy potato soup without the cheese
- Nut free option included
- Perfect weeknight meal for the whole family
Ingredient Notes
Bacon: I like to use sugar free bacon from Butcher Box.
Ghee: This is clarified butter and you can find it at your local grocery store. Use olive oil or dairy-free butter for dairy allergies.
Onion: White or yellow onion both work!
Carrots: Baby carrots or full peeled and chopped carrots will work.
Potatoes: I’ve found that russet potatoes work best for this recipe and give it a nice smoothy & creamy texture. I have not tried it with red potatoes, but yukon gold potatoes could also work.
Chicken broth: Chicken stock also works. Veggie broth can be subbed for a vegetarian version of this dairy free potato soup. My favorite brand is Kettle and Fire – they make a great Whole30 compliant chicken broth.
Broccoli florets: Pre-chopped bagged, or fresh chopped from a head of broccoli will both work.
Cashews: These make an incredible dairy free cream sauce when pureed. Make sure to use raw and unsalted. See recipe card for a nut free option.
Nutritional yeast: This is deactivated yeast, and it gives dishes a “cheesy” flavor without the dairy! It’s also loaded with vitamins.
Lemon juice: You can also sub a splash of apple cider vinegar if you do not have lemons.
How To Make This Dairy-Free Potato Soup
Step 1
Place the cashews in a bowl and cover with boiling water. Let them soak while you make the soup.
Step 2
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.
Step 3
While the bacon is cooking, chop your onions, carrots, and potatoes. Heat your cooking oil of choice in a large dutch oven 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.
Step 4
Stir in the broccoli and cook for an additional 10 minutes.
Step 5
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. I recommend using a high-speed blender and not an immersion blender for this.
Step 6
Break the bacon into pieces. Serve the soup topped with bacon bits and chopped green onion.
Tips, Tricks & Variations
Thickness: If it’s too thick for your liking, you can add additional chicken broth at the end to thin it out.
No oven version: To avoid using the oven, you can cook the bacon pieces first directly in the stock pot while you are chopping the vegetables. Remove the bacon pieces using a slotted spoon and set them aside to drain. Use the rendered bacon fat to sauce the onions, carrots, and garlic and omit the cooking oil. This will increase prep time by 5 minutes.
Nut free: To make this nut free, you can use 1 cup full-fat coconut milk or coconut cream in place of the cashews. Reduce water to 1 cup. I personally do not think it gives this soup a strong coconut flavor. You can also use light coconut milk, if preferred.
Vegetarian: To make this into a vegan potato soup recipe, use vegetable stock instead of chicken broth and omit the bacon. You could also use vegan bacon.
Storage: Store leftover dairy free potato soup in an airtight container in the refrigerator for up to 4 days.
Recipe FAQ’s
Yes, you can! Simply add the dairy free potato soup to an airtight freezer container and freeze for up to 6 months.
The cashew cream in this recipe is the perfect non-dairy mixture to make creamy soup without the dairy!
More Gluten Free Soup Recipes
Instant Pot Chicken Pot Pie Soup
Gluten Free Chicken Noodle Soup with Pastina
Copycat Chick Fil A Tortilla Soup
This Dairy Free Potato Soup with Broccoli & “Cheese”
Ingredients
- 8 strips sugar free bacon, omit for vegan
- 1 tbsp ghee or olive oil
- ½ 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
- ½ 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 ½ 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.
Video
Notes
Nutrition
This recipe was originally published on November 24, 2019 and updated with new content on January 18, 2024.
138 Comments on “Dairy Free Potato Soup with Broccoli & “Cheese””
I’ve made this over a dozen times. It’s so good! And my dairy eating husband loves it too. I use the instant pot, sauté it all up, high pressure for 4 minutes, quick release, add the broccoli while I make the cream sauce, stir it all in and it’s ready! So so good.
Thanks Keana!!
We love this soup! My kids always enjoy it. So creamy, great flavor. We don’t miss the dairy!
Thanks Kalee!
Mary this soup is SO good! I’ve made it several times and we always love it. I make it with my homemade bone broth and it just couldn’t be better. I can’t wait to have leftovers for lunch tomorrow! Thanks so much for another great recipe. I use your recipes every week without fail!
Thanks Bridget!!
This recipe is perfection! Thanks for another winner. This one is going into the rotation.
Thanks Laura!!
This was amazing!! I ended up with leftover broccoli, cauliflower, and carrots from a veggie that was put together for a party. I used these to make this soup. I used the 2 cups of broccoli florets but, I also added 2 cups of cauliflower florets. Because of this, I added one extra cup of broth. I didn’t have any lemon juice, so I used 1/2 tbsp apple cider vinegar and 1/2 tbsp water as a substitution. Then, I had some leftover chopped ham from Easter that had been in the freezer. I should have used a little extra salt since I added the ham, but it was still DELICIOUS!! What a great recipe!
Thanks Michele!!
I made this again last night. So delicious and comforting! And it’s even better the next day! Love this recipe!
Thanks Kaylyn!!