Loaded Broccoli and Potato Soup

Loaded Broccoli and Potato Soup

This is the easiest, creamiest, yummiest Winter soup recipe – perfect for all of you healthy eating lovers out there! Using only a few ingredients and minimal prep, you will have yourself a creamy, dreamy winter loaded broccoli and potato soup to satisfy your soup loving soul. It’s also gluten-free, dairy-free and vegan (bacon & cheese toppings are optional) which is great if you have dietary restrictions.

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.

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.

This is so good for you, and loaded with lots of fiber and good nutrients from all the vegetables. Hope you give it a try! Let me know how you like it! 🙂

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.

What you need

  • 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

  1. 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.
  2. 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)
  3. Add broccoli, cover and cook over medium low heat for an additional 10 minutes.
  4. 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.
  5. Season soup with salt, freshly ground black pepper and oregano.
  6. Add more milk for a thinner consistency and add any additional salt and pepper if needed.
  7. Serve warm, and top with bacon pieces and cheese if desired.

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.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.Like what you see? Be sure to follow along to never miss a recipe!

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5.0 from 7 reviews
Loaded Broccoli and Potato Soup
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 - 2 Tbsp olive oil
  • 1 medium onion, diced
  • 2 - 3 cloves garlic, minced
  • 32 oz homemade chicken 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
  • ¼ 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
  1. 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.
  2. 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)
  3. Add broccoli, cover and cook over medium low heat for an additional 10 minutes.
  4. 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.
  5. Season soup with salt, freshly ground black pepper and oregano.
  6. Add more milk for a thinner consistency and add any additional salt and pepper if needed.
  7. Serve warm, and top with bacon pieces and cheese if desired.
Nutrition Information
Serving size: 480 g Calories: 489 Fat: 31.2 g Saturated fat: 20.4 g Unsaturated fat: 10.8 g Trans fat: 0 g Carbohydrates: 41.1 g Sugar: 7.5 g Sodium: 1216 mg Fiber: 7.8 g Protein: 14.8 g Cholesterol: 31 mg

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