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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
Enter your email and we’ll send the recipe directly to you!
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.
This has just become my new favorite soup recipe! Oh my yum!
I haven’t frozen the soup before but I think that it should work just fine.
I love these photos! They’re making me wish that I had a cozy bowl of this soup in front of me right now. It’s been so chilly the last few days and I need some serious warming up!
Oh this looks simply delicious! I just made a big batch of potato and leek soup for tonight, but now I am thinking I may have to add some broccoli in there too 🙂
I love soups that are creamy, but deceptively healthy. Broccoli and cheese soup tends to be really heavy, but this like a great alternative to a calorie laden soups!
What a gorgeous and tasty looking soup! Pinning to my soup board for later, thank you for sharing!
give me a spoon, a big one, please! whta a delicious soup, yummy!
This is one great looking soup. I could live on soup for the rest of my life.
This looks to be the perfect soup for this cold winter day, in December! Actually, I think I could love this one on any day of the year. Thanks so much for sharing!
This looks DELICIOUS – much better than the bowl of canned soup I’m currently eating for lunch.