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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.

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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.
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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Loaded Broccoli and Potato Soup
Save This Recipe
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 1 – 2 Tablespoon extra virgin 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 Tablespoon butter
- ¼ cup arrowroot starch
- 2 cups almond milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon 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.
Video
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
I see in the nutrition information that there is 20.4 g of saturated fat…that seems so high with these ingredients. Is that indeed correct?
There was a mistake with the nutrition label. I updated it. Hope you enjoy the soup!
Flour & real milk be substituted for the other garbage?
Hi Jonetta, Yes, you can substitute flour and milk for arrowroot starch & almond milk. Hope you enjoy it!
This sounds like the perfect comfort food!