Creamed broccoli and potato soup

Creamed broccoli and potato soup

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 to 6
Author Connie Veneracion


  • 500 grams broccoli cut into florets
  • 8 to 10 cups chicken broth
  • 6 cloves garlic crushed
  • 1 large onion diced
  • 2 cups prepared mashed potatoes
  • salt
  • pepper
  • grated cheese to serve


  • Simmer the broccoli florets, garlic and onion in the chicken broth for 10 minutes.
  • While the broccoli simmers, dump your prepared mashed potatoes in the blender and add about a cup and a half of chicken broth. Puree.
  • Creamed broccoli and potato soup
  • When the broccoli has simmered for 10 minutes, scoop them out (including the onion and garlic) and add to the blender. If you want to serve your soup garnished with broccoli florets, reserve a few pieces. Pour in more broth to make sure that the motor runs smoothly. Puree for about a minute until no large pieces remain. Pour the contents of the blender back into the pot, season with salt and pepper, and heat the soup until it simmers.
  • Creamed broccoli and potato soup
  • To serve the creamed broccoli and potato soup, ladle the soup into individual soup bowls, add the reserved broccoli florets or top with grated cheese.


If you don’t have mashed potatoes, peel and boil potatoes equal to one-half of the total weight of your broccoli. For instance, if you have 500 grams of broccoli, then you use 250 grams of potatoes. Puree the potatoes along with the broccoli, garlic and onion. After pouring the contents of the blender into the pot, add four tablespoonfuls of butter and a cup of sour cream to the soup. Season with salt and pepper, stir, heat until simmering then serve.