Creamy Broccoli Potato Soup

Prep Time 10 min Cook Time 20 min Serves 4 - 5 servings     adjust servings

A healthy and easy soup that freezes great. Very budget friendly too. Vegan and gluten free.


  • 3 golden russet potatoes, peeled and cubed
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2 heads broccoli, cut into florets
  • 3 1/4 cups vegetable broth , divided
  • 1 cup unsweetened almond milk
  • 1/2 cup nutritional yeast
  • sea salt to taste


  1. In a large stock pot , on medium heat, saute the onions and garlic in 1/4 cup vegetable broth , stirring often.
  2. Add the diced potatoes, nutritional yeast, and 3 cups vegetable broth to the pot, turn heat to medium-low, cover and simmer for about 10 minutes.
  3. Remove from heat and carefully blend the soup using an immersion blender .
  4. Add the broccoli and almond milk, put back on a low temp, cover and simmer for another 10 minutes.
  5. Remove from heat, salt to taste and blend through with the immersion blender again.


Recipe Notes

This should last at least 5 days in the fridge and you can also freeze it for up to 6 months. Enjoy!

© 2016 My Whole Food Life. All rights reserved.