PARTNER POST: Explore new and surprising ways to incorporate potatoes into your favorite recipes.
The secret to smooth, silky and deceivingly cream dairy-free broccoli soup is potatoes. Throw this hearty recipe in your slow cooker and get ready for a delicious bowl.
My love for potatoes runs deep. I never really understood how much of a potato gal I was until now. I’m talking simple, plain microwaved potatoes with a tad bit of sour cream. That’s it. My perfect go-to weekly meal.
Yes, I will say it again: I love potatoes! They are soooo versatile. 
Potatoes are in our dairy-free alfredo sauce (yes, those perfect potatoes are in there), plus you can grill them, mash them, and don’t even get me started with that amazing potato starch. You know how much I lovvvvveeee potato starch. It was in my birthday cake last week.
My love for potatoes definitely runs deep, not just because they taste amazing, but because they are packed with potassium, along with other amazing nutrients.
We are taking the versatility of potatoes into a hearty, fall-loving soup direction today with this Dairy-Free Crockpot Broccoli Potato Soup.
It is warming, it is comforting, and it is everything our bodies need.
It’s mind-blowing how many deliciously rich in potassium potatoes are in this crockpot potato soup. // No complaints coming from me.
This soup is one we make quite frequently in our house. It’s a “throw it all in there, set it and forget it” type of soup.
Click here for the gluten free potato farl recipe.
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Ingredients
- 7-8 Idaho potatoes (peeled and chopped)
- 1 medium onion (chopped, apprx 1 cup)
- 32 ounces vegetable broth
- Pinch of salt and pepper Coupons
- 2 1/2 cups chopped broccoli (fresh or frozen)
- 2 cups unsweetened almond milk
- ½ cup sour cream (or dairy-free cream cheese/yogurt)
- 1/2 cup dairy-free cheese (shredded)
Instructions
- Add potatoes, onion, broth, salt and pepper to crockpot.
- Cover and cook on low 4-5 hours or until potatoes are tender and fall off a fork.
- Using an immersion blender , blend until soup reaches desired thickness.
- Add milk and sour cream ( See Notes on Dairy-Free Swap Options)
- Stir in broccoli, Cook on high for 1-2 hours. (Generally 1 hour for fresh broccoli, 2 hours for frozen)
- Top with extra salt, pepper and cheese.
Notes
All dairy-free ingredients can easily be swapped with dairy ingredients.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main
- Cuisine: Vegan
Frequently Asked Questions
Can I use other types of potatoes instead of the ones mentioned in the recipe?
Yes, you can use other types of potatoes like Yukon Gold or red potatoes, but the texture and flavor may vary slightly.
What type of broccoli should I use for this soup?
You should use fresh broccoli for the best flavor and texture, but you can also use frozen broccoli if that’s what you have on hand.
How long should I cook the soup in the slow cooker?
Cook the soup on low for about 6-8 hours or on high for 3-4 hours, until the potatoes and broccoli are tender.
