Mashed potato soup with broccoli and cheese

Mashed potato soup with bone broth and broccoli on a white cup


  • 2-3 tsp bone broth powder 
  • 300 ml water
  • 500 g potatoes
  • 150 g broccoli
  • 1/2 onion
  • 1/2 carrot
  • 125 g Cream (20%)
  • 80 g hard cheese
  • Vegetable oil for frying
  • Salt
  • Ground black pepper
  1. Cut onions and carrots into cubes and sauté in vegetable oil for 5-7 minutes over medium heat. Add salt and pepper.
  2. Peel and chop large potatoes.
  3. Grate cheese on a medium grater.
  4. Wash and dice broccoli.
  5. Boil broccoli for 3 minutes and pour water out.
  6. Heat water to pan and add bone broth powder.
  7. Add fried onions and carrots to the pan. 
  8. Add the potatoes and cook until the potatoes are ready.
  9. Remove the pan from the stove and mash the potatoes, carrots and onions in a blender.
  10. Pour in cream and blend the soup with a blender or a stick masher.
  11. Put the pan back on the stove, reduce heat to a minimum. Pour cheese into the soup.
  12. Stir the soup until the cheese melts and the consistency of the soup becomes thick and viscous.
  13. Put boiled broccoli in the soup, mix and remove from stove.
  14. Enjoy mashed cream potato soup with cheese and broccoli.