Dairy Free Broccoli, Cheese, & Potato Soup

Dairy Free Broccoli, Cheese, & Potato Soup

from justjessieb.com
35 min

A rich & creamy "cheesy" potato soup loaded with broccoli, bacon, and green onion. Whole30 compliant and paleo friendly!

Ingredients

  • 2 Tbsp ghee (or avocado oil)
  • 1/2 medium onion (diced)
  • 2 large carrots (diced)
  • 2 tsp minced garlic
  • 4 small russet potatoes (cubed)
  • 4 cups chopped broccoli
  • 32 oz chicken broth
  • 2 cups milk (see notes)
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt (plus more to taste)
  • 1/2 tsp black pepper (plus more to taste)
  • 6 to 8 slices fully cooked & crumbled bacon
  • sliced green onion (for garnish)

Directions

  1. 1

    Heat the ghee (or avocado oil for dairy free) in a large pot over medium to medium high heat until warm. Add the onion, carrots, garlic, and potatoes and sauté until the onions are just translucent (about 5 minutes). Stir in the broccoli, and pour in the chicken broth. Bring to a low boil, then reduce to a simmer. Cover and continue to cook until the potatoes are tender (about 15 to 20 minutes).

  2. 2

    While the soup cooks, add the milk, cashews, nutritional yeast, onion powder, garlic powder, and salt and pepper to a blender. When the potatoes are tender, scoop about two cups of the potato/broccoli mixture into the blender as well. Blend the mixture until creamy & smooth - about 30 seconds to one minute.

  3. 3

    Stir the creamy blended mixture into the soup until well incorporated. Give it a taste, and season with additional salt & pepper if needed (and a touch more garlic & onion if you like!) Load up with crumbled bacon and sliced green onions, and serve hot! Store leftovers in the fridge for 4-5 days.