Loaded Broccoli and Potato Soup

A super simple loaded broccoli and potato soup – a quick light dinner for cold fall and winter nights. Only 30 minutes! It’s gluten-free and dairy-free.

Looking for a cozy winter soup that’s a breeze to make? This creamy broccoli and potato soup comes together with just a few ingredients and minimal prep. Plus, it’s gluten-free, dairy-free, and can be made vegan if you skip the bacon and cheese toppings—perfect for those with dietary preferences.

The soup was a huge hit at home this weekend! We had plenty of leftovers to eat the next day as well. Loved how easy- peasy it was to make and it took me only 30 minutes.

For more vegetable soups, try this Creamy Tomato Soup and this Cabbage Soup.

A super simple loaded broccoli and potato soup - a quick light dinner for cold fall and winter nights. Only 30 minutes! It's gluten-free and dairy-free.

Ingredients

1 – 2 Tbsp olive oil
1 medium onion, diced
2 – 3 cloves garlic, minced
32 oz homemade chicken/vegetable broth
3 large carrots, peeled and diced
5 medium potatoes, peeled and cubed into small pieces
2 small heads broccoli (washed and diced small)
3 Tbsp butter
1/4 cup arrowroot starch
2 cups almond milk
1 tsp salt
½ tsp freshly ground black pepper
1 tsp dried oregano
6 slices bacon, cooked and chopped
organic cheese, shredded (optional)

Instructions

In a large pot heat oil over medium high heat. Add onions and saute until translucent. Add minced garlic and saute for 30 seconds. Add chicken broth, carrots, and potatoes. Bring to a boil and cover. Reduce heat to medium and cook for about 10 minutes, or until potatoes are soft.
Using a hand held stick mixer, puree the vegetables until almost all of them are pureed. (It’s okay to leave some vegetable chunks for texture)
Add broccoli, cover and cook over medium low heat for an additional 10 minutes.
While simmering, melt butter in a medium sauce pan. Whisk in the arrowroot starch, almond milk, and cook, stirring constantly, for 3 – 5 minutes, or until sauce has thickened. Remove from stove top and add sauce to the soup. Stir until well combined.
Season soup with salt, freshly ground black pepper and oregano.
Add more milk for a thinner consistency and add any additional salt and pepper if needed.
Serve warm, and top with bacon pieces and cheese if desired.

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