Creamy Dairy-Free Potato Broccoli Bacon Soup – Cozy & Kid-Approved!
If you are looking for a creamy, comforting soup without using heavy cream or milk, this Potato Broccoli Bacon Soup recipe is exactly what you need!
By blending tender potatoes and broccoli, you get a silky, thick texture without any dairy. And the best part? It’s topped with crispy bacon for a delicious smoky crunch!
This soup is a family favourite—it’s secretly packed with veggies but tastes delicious and is nutritious. Even picky eaters love it! Serve it with crusty bread, a side salad, or even grilled cheese for the ultimate comfort meal.
This is also a perfect meal for families where only one a member has a restricted diet, such as vegetarian or vegan, because you only top the soup with bacon and grated parmesan cheese if you want to.
What you need for this recipe
You only need a few wholesome, dairy-free ingredients to make this soup rich and flavourful:
- 6 slices of bacon – Cooked and chopped into crispy bits
- 2 tbsp of olive oil – For richness
- 4 cloves garlic – Brings out the best flavours
- 3 large russet potatoes, peeled and cubed – The creamy base for this soup
- 1 broccoli head – Adds colour, nutrients, and flavour
- 5 cups chicken broth – The liquid base (or vegetable broth for a vegetarian option)
- Salt and black pepper, to taste – Enhances all the flavours
- Grated Parmesan cheese (optional)
Pro Tips for the Best Potato Broccoli Bacon Soup
- Crispy Bacon Trick – Cook the bacon over medium heat and drain on a paper towel for the perfect crunch. Or cook in an air fryer.
- Blend Until Super Smooth – Use an immersion blender right in the pot or blend in batches for the silkiest texture.
- Don’t Skip the Seasoning – Since we are not using dairy, be generous with salt, pepper, and grated cheese for a bold flavour.
- Thin It If Needed – If the soup is too thick after blending, add a splash of broth until you get your desired consistency.
- Make It Kid-Friendly – Let kids customize their bowls with toppings like extra bacon, croutons, or dairy-free cheese!
Tools You’ll Need
- Large pot or Dutch oven
- Skillet or air fryer (for the bacon)
- Immersion blender (or standard blender)
- Ladle
- Cutting board and knife
Substitutions and Variations
- Vegetarian? Skip the bacon and use vegetable broth instead. Add a little smoked paprika for a smoky flavour.
- Extra Protein? Stir in shredded rotisserie chicken or cooked sausage.
- Love Spice? Add a pinch of cayenne or red pepper flakes.
Make-Ahead Tips
- Meal Prep: Store in the fridge for up to 4 days and reheat on the stovetop.
- Freezer-Friendly: Let it cool, then store in airtight containers for up to 3 months. Thaw overnight and reheat slowly.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months (perfect for meal prep!).
- Reheat: Warm on the stove over low heat, stirring often.
Final Thoughts
This Creamy Dairy-Free Potato Broccoli Bacon Soup is so cozy and satisfying, you won’t even miss the cream!
It is smooth, comforting, and topped with crispy bacon for the perfect bite. Give it a try and let me know how your family likes it—leave a comment below!
If you like this you may also like to try my broccoli chicken and potato soup recipe.
How to Make Creamy Potato Broccoli Bacon Soup (Dairy-Free)
Potato Broccoli Bacon Soup

This creamy dairy-free potato, broccoli, and bacon soup is rich, comforting, and full of flavour. Velvety potatoes blend with tender broccoli in a luscious, smooth base, while crispy bacon adds a smoky, savoury crunch.
Ingredients
- 200 gr bacon cubes
- 2 tbsp Olive oil
- 3 garlic cloves
- 3 large russet potatoes, peeled and cubed
- 1 Broccoli head cut into small florets
- 5 cups chicken broth (or vegetable broth)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese (optional)
Instructions
- Cook the Bacon – In a skillet, cook the bacon until crispy. Alternatively, cook in an air fryer. Remove and set aside.
- Simmer the ingredients – In a large pot, stir in potatoes, garlic, broccoli, olive oil and chicken broth. Bring to a simmer and cook for 20 minutes until the vegetables are soft.
- Blend Until Smooth – Use an immersion blender to puree the soup until creamy. If using a regular blender, blend in batches carefully.
- Season and Serve – Stir in salt and pepper to taste. Ladle into bowls and top with crispy bacon and grated Parmesan Cheese (optional).
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 381Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 38mgSodium: 1442mgCarbohydrates: 39gFiber: 6gSugar: 3gProtein: 18g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.