Broccoli Potato Thick Soup
This creamy Broccoli, Potato, and Cheese Soup is a comforting and nutritious dish that’s perfect for any meal. Fresh broccoli florets are blanched to retain their vibrant color and nutrients, while potatoes are steamed and mashed for a velvety texture. Melted butter (or corn oil) adds richness, and cheese brings a delightful creaminess to the mix. The soup is gently simmered with a touch of pepper and salt (optional for babies) for balanced flavor, then blended into a smooth, thick consistency. Ideal for both adults and little ones, this wholesome recipe is packed with vitamins and comforting flavors. Whether served as a hearty lunch or a cozy dinner, this soup is sure to become a family favorite!
38 Minutes
Advanced
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
broccoli🥩
potatoesThe aromatics
🧅
cheeseThe sauce & seasonings
🧂
butter🧂
corn oilInstructions
1. Step 1
Prepare the ingredients: broccoli, potatoes, cheese, butter or corn oil.
2. Step 2
To clean the broccoli, first break it apart, cut it into florets, and soak it in salt water for 10 minutes, then rinse it clean.
3. Step 3
Bring a pot of cold water to a boil, add the broccoli, and cook until it boils again, then remove it.
4. Step 4
Steam the potatoes with their skins on until they are fully cooked.
5. Step 5
Peel the potatoes and mash them for later use.
6. Step 6
Prepare 1-2 pieces of cheese.
7. Step 7
Heat a pan, add an appropriate amount of butter or corn oil, and melt it slowly.
8. Step 8
Add the broccoli and stir-fry it evenly.
9. Step 9
Add an appropriate amount of hot water (or broth) to cover the broccoli, then add the mashed potatoes and cheese, and stir to cook evenly.
10. Step 10
Add a small amount of pepper and salt to season, and simmer for 2 minutes until it thickens (if the dish is for babies under 1 year old, follow the same steps but omit the salt).
11. Step 11
Put the cooked thick soup into a blender, and blend it into a thick and creamy soup.
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