Cheesy Potato Soup with Cream and Broccoli

On with 0 Comment
Cheesy Potato Soup with Cream and BroccoliEarlier I made a delicious sweet potato soup that came out very well and was appreciated by the family members. Today's soup is also made from a tuberous vegetable but this time - it's just normal potatoes. It's a rich and creamy soup garnished with seasoned broccoli and boiled potatoes. You can also add sweet potatoes in this soup to get an enhanced flavor but make sure it does not overwhelm other ingredients. The light version of this soup tastes great as well which is devoid of cream and cheese. In that case, you can slightly increase the spices accompanied with some dried herbs. Make sure you avoid using frozen or canned potatoes for this soup as they may not give you the authentic taste.

Cheesy Potato Soup with Cream and Broccoli
Cheesy Potato Soup with Cream and Broccoli

Creamy and fulfilling potato soup bowl

This is one of my favorite soups recipe made with potatoes, cream and broccoli which give it a creamy and delicious flavor with mild seasoning ingredients.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 6

  • 500 gm potatoes
  • 1/2 cup broccoli (chopped)
  • 1/4 cup fresh cream
  • 1/4 cup cheddar cheese (shredded)
  • 1/4 tsp black pepper (coarsely ground)
  • 1 tsp ginger paste
  • 1 tsp onion paste
  • 1 bay leaf
  • 4 cups vegetable stock
  • pinch of sugar
  • 3 tsp extra virgin olive oil
  • salt to taste


  1. Parboil all the potatoes in a pressure cooker.
  2. Peel them and take out 1/4th of them in a separate bowl.
  3. Mash the remaining 3/4th in a bowl and blend them for a minute.
  4. Steam chopped broccoli for about 10 minutes and keep aside.
  5. Cut 1/4th part of parboiled potatoes into 2" slices.
  6. Heat 1 tsp olive oil in a nonstick frying pan.
  7. Add potato slices and steamed broccoli and saute for about 3 to 4 minutes on a high flame.
  8. Sprinkle pinch of salt and toss well. Switch of the flame and keep aside.
  9. Heat 2 tsp olive oil in a deep frying pan.
  10. Add bay leaf and stir fry for about half a minute.
  11. Add ginger and onion paste.
  12. Saute for about 2 more minutes on a medium flame.
  13. Add blended potatoes with vegetable stock.
  14. Simmer for about 10 minutes while stirring it continuously.
  15. Add pinch of sugar, salt, black pepper and cream.
  16. Simmer for 2 more minutes and add sautéed broccoli, potato slices.
  17. Close the pan lid and switch off the flame.
  18. Take out soup in a serving bowl and sprinkle shredded cheddar cheese on top with some black pepper powder.
  19. Serve hot with a buttery toast.


Post a Comment