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Dairy-Free Crockpot Broccoli Potato Soup

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Potato Type: Russet
Cuisine: American
Prep Method: Slow Cooker


SoupMain Dish

Prep Time

10 Mins

Cook Time

310 Mins


Serves 8


  • 7-8 russet potatoes, peeled and chopped
  • 1 medium onion, chopped, apprx 1 cup
  • 32 oz. vegetable broth
  • Pinch of salt and pepper
  • 2 1/2 cups chopped broccoli, fresh or frozen
  • 2 cups unsweetened almond milk
  • ½ cup sour cream (or dairy-free cream cheese)
  • 1 cup dairy-free cheese, shredded


  1. Add potatoes, onion, broth, salt and pepper to crockpot.
  2. Cover and cook on low 4-5 hours or until potatoes are tender and fall off a fork.
  3. Using an immersion blender, blend until soup reaches desired thickness.
  4. Add milk and sour cream (See Notes on Dairy-Free Swap Options)
  5. Stir in broccoli, Cook on high for 1-2 hours. (Generally 1 hour for fresh broccoli, 2 hours for frozen)
  6. Top with extra salt, pepper and cheese.


  1. All dairy-free ingredients can easily be swapped with dairy ingredients.
  2. Instead of sour cream try dairy-free cream cheese, dairy-free greek yogurt, or simply omit and add additional ½ cup almond milk.



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Recipe By: Lindsay Garza

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