Dairy-Free Crockpot Broccoli Potato Soup
Creamy broccoli and potato soup made entirely dairy-free in a crockpot. Russet potatoes and onion simmer in vegetable broth until tender, then blended to desired thickness. Almond milk, dairy-free sour cream, and shredded dairy-free cheese create a rich, satisfying base. Fresh or frozen broccoli is added near the end for a hearty, comforting meal.
Ingredients
- 7 russet potatoes, peeled and chopped
- 1 medium onion, chopped
- 32 oz vegetable broth
- salt, to taste(optional)
- pepper, to taste(optional)
- 2 ½ cups broccoli, chopped, fresh or frozen
- 2 cups unsweetened almond milkdairy milk1:1dairy
can replace
- ½ cup dairy-free sour creamdairy sour cream1:1dairy
replaces dairy-free option
- 1 cup dairy-free cheese, shreddeddairy cheese1:1dairy
can replace
Instructions
- 1
Add peeled and chopped potatoes, chopped onion, vegetable broth, salt and pepper to crockpot. Cover and cook on low until potatoes are tender and fall off a fork.
- 2
Using an immersion blender, blend until soup reaches desired thickness.
- 3
Add almond milk and dairy-free sour cream. Stir to combine.
- 4
Stir in chopped broccoli and cook on high.
- 5
Top with salt, pepper, and shredded dairy-free cheese.
Tips
For fresh broccoli, cook 1 hour on high. For frozen broccoli, cook 2 hours on high.
Blend to your preferred consistency; more blending creates a creamier soup, less blending leaves texture.
Good to Know
Refrigerate up to 4 days in airtight container. Freeze up to 3 months.
Prepare and chop potatoes, onion, and broccoli the night before. Complete soup through blending step, then refrigerate; add milk, sour cream, and broccoli when reheating.
Ladle into bowls and top with shredded dairy-free cheese, salt, and pepper.
Common Mistakes
Do not skip blending after initial cooking to avoid soup texture being too chunky.
Do not over-cook frozen broccoli beyond 2 hours to avoid mushiness.
Substitutions
replaces dairy-free option
noted in source
noted in source
noted in source
can replace
can replace