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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.

Loaded Broccoli and Potato Soup

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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.

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)
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.

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.
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.

If you enjoyed this Broccoli and Potato Soup recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Broccoli and potato Soup
5 from 8 votes

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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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Save This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

Ingredients 
 

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

Serving: 480g | Calories: 334kcal | Carbohydrates: 35g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 770mg | Potassium: 1049mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5293IU | Vitamin C: 27mg | Calcium: 189mg | Iron: 6mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

Like this recipe? Rate and comment below!

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.

About Neli Howard

Meet Neli Howard, the food blogger and recipe developer behind Delicious Meets Healthy. With over 12 years of cooking experience, Neli shares easy, wholesome recipes made with real ingredients to help you cook stress-free, flavorful meals the whole family will love. Her work has been featured in Healthline, Forbes, CNN, and more.

5 from 8 votes

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15 Comments

  1. Jen says:

    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?

    1. Neli | Delicious Meets Healthy says:

      There was a mistake with the nutrition label. I updated it. Hope you enjoy the soup!

  2. Jonetta says:

    Flour & real milk be substituted for the other garbage?

    1. Neli | Delicious Meets Healthy says:

      Hi Jonetta, Yes, you can substitute flour and milk for arrowroot starch & almond milk. Hope you enjoy it!

  3. Carolyn Ingram says:

    5 stars
    This sounds like the perfect comfort food!