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Overhead view of pale green Dairy-Free Potato and Broccoli Soup garnished with bacon bits, chopped scallions, and black pepper.

Dairy-Free Potato and Broccoli Soup with Crispy Bacon

This thick, creamy, pale green Dairy-Free Potato and Broccoli Soup is loaded with shredded dairy-free white cheese, crispy crumbled bacon, and fresh scallions. A comforting, dairy-free dinner perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Yukon gold potatoes (680g) peeled and diced
  • 4 cups fresh broccoli florets (350g) roughly chopped
  • 6 slices thick-cut bacon (170g) chopped
  • 1 cup unsweetened dairy-free milk (240ml) oat or cashew milk preferred
  • 1 medium yellow onion (150g) diced
  • 3 cloves garlic (15g) minced
  • 4 cups chicken or vegetable broth (960ml)
  • 1 cup shredded white dairy-free cheese (115g)
  • 0.5 cup bright green scallions (50g) finely chopped
  • 1 pinch black pepper freshly cracked, to taste

Equipment

  • 1 Heavy-bottomed Dutch oven Used for rendering bacon and simmering the soup evenly.
  • 1 Immersion blender Essential for creating the thick, pale green creamy texture.

Method
 

Step-by-Step Cooking Instructions
  1. Place a large Dutch oven over medium heat and add the chopped bacon. Sauté for 7-9 minutes until the fat renders and bacon bits are crispy. Remove the bacon with a slotted spoon to a paper towel-lined plate. Leave 2 tbsp (30ml) of bacon fat in the pot.
  2. Add the diced onion and minced garlic to the hot bacon fat. Sauté for 4-5 minutes until the onions are translucent and fragrant.
  3. Pour in the broth, scraping up any browned bits. Add the diced Yukon gold potatoes. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
  4. Stir in the chopped broccoli florets. Cover and simmer for an additional 8-10 minutes until both the potatoes and broccoli are fork-tender.
  5. Remove from heat and stir in the unsweetened dairy-free milk. Use an immersion blender to carefully purée the soup until thick, creamy, and pale green. Leave a few small vegetable chunks for texture.
  6. Ladle into bowls. Top generously with shredded white dairy-free cheese, the reserved crispy bacon bits, chopped scallions, and a light sprinkle of black pepper.

Notes

Tip 1: Do not rinse your diced potatoes; the surface starches help thicken the soup naturally.
Tip 2: If the soup feels too thin, continue blending to release more starch from the potatoes.