Soup week, day 1: Recipe: Potato broccoli soup

Potato broccoli soup

Potato brocoli soup

This whole week will be dedicated to soup. It’s one of my favourite things to eat in the winter and what a perfect day to start soup week with since it is really cold out there this morning. You can make a big batch of each of these soups and take leftovers for your lunch the next day. They are perfect as starters for a family supper or as a meal on their own accompanied by some In Snax pita crisps or a grilled cheese sandwich. What’s your favourite soup?


  • 1 1 bags of In Cuisin butter and cream mashed potatoes
  • 3 cups of broccoli florets
  • 5 cups of chicken (or vegetable) stock
  • Salt and pepper to taste
  • Sour cream for garnish (optional)


  1. Place all ingredients in a pot and simmer until the frozen pellets of In Cuisin mash melt, about 20 minutes. Add some stock if you like a more fluid soup.
  2. You can keep the broccoli florets whole or you can blend them to make a more creamy soup. Garnish with a dollop of sour cream for added richness.

Potato broccoli soup

En français:


  • 1 1 sacs de purée de pommes de terre In Cuisin à la crème et au beurre
  • 3 tasses de broccoli
  • 5 tasses de bouillon de poulet (ou de bouillon végé)
  • Sel et poivre au goût
  • Crème sûre (optionnel)


  1. Placez tous les ingrédients dans une casserole et chauffez à feu moyen jusqu’à ce que les morceaux de purée In Cuisin fondent, environ 20 minutes. Rajoutez du bouillon si nécessaire.
  2. Vous pouvez laisser les morceaux de broccoli entiers ou vous pouvez les passer au robot pour obtenir une soupe plus crémeuse. Garnisser de crème sûre et servez! Bon appétit!

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