Healthy Broccoli Potato Soup

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5 from 5 votes

Broccoli Potato Soup has a deep rich flavor and is also easy to make.

Course Main Dish

Cuisine Soup

Prep Time 30

Cook Time 1

Total Time 1 30

Servings Servings

Calories 404kcal

Author Ginny McMeans

Ingredients

½ cup dairy-free butter
½ cup all-purpose flour
6 cups dairy-free milk
1 cup vegetable broth/stock
7 cups russet potatoes
1 ½ cups broccoli - small head - cut into florets
4 scallions, chopped finely
½ teaspoon dried tarragon
1 teaspoon sea salt
½ teaspoon ground black pepper
leaves fresh tarragon for garnish

Instructions

Scrub the potatoes and cut in about 1" chunks.
In a stock pot cover the potatoes with water.
Bring to a boil and simmer over medium heat for 12 minutes. Drain.
Steam the broccoli for 10 minutes. Set aside.
In the same stock pot, melt the dairy-free butter over medium heat.
Stir in flour until smooth. Watch closely.
Gradually stir in non-dairy milk and vegetable broth over high heat, and bring to a boil, stirring constantly. Turn down the heat to medium. Cook for about 10 minutes.
If you would like the soup a little thinner then you can add more vegetable broth, ¼ cup at a time.
Gently stir in potatoes, broccoli, and onion. Add the dried tarragon.
Heat through over medium so that the vegetables get hot and completely cooked, about another 20 minutes. The potatoes and broccoli should be able to be pierced easily with a fork.
Add salt and pepper. Serve hot.
Sprinkle a little fresh tarragon leaves and pepper on top, if you like.

Video

Notes

You can't freeze this soup but it will keep in the fridge for 3 days.

To reheat the leftovers -

place in a saucepan and heat through. You can add a little vegetable broth if it has thickened. Don't add it until the soup is hot because the thickness can be deceiving when the soup is cool.

Nutrition