Description
An effortlessly creamy and comforting potato broccoli soup made entirely in the slow cooker. This dairy-free version is rich and satisfying without any of the fuss.
Ingredients
Units
Scale
- 7-8 Idaho potatoes (peeled and chopped)
- 1 medium onion (chopped,approx 1 cup / 237ml)
- 32 ounces (946ml) vegetable broth
- Pinch of salt and pepper
- 2 1/2 cups (591ml) chopped broccoli (fresh or frozen)
- 2 cups (473ml) unsweetened almond milk
- 1/2 cup (118ml) sour cream (or dairy-free cream cheese/yogurt)
- 1/2 cup (118ml) 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 (or dairy-free cream cheese/yogurt).
- 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: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Cuisine: American