Hélène Laurendeau’s Potato and Broccoli Soup

  • Preparation 20 MIN
    Cooking 35 MIN
  • Servings 3



  1. In a saucepan, soften onion and celery in oil for 4 minutes. Add garlic and cook for 1 minute. Add broth and potatoes. Bring to a boil, cover and cook over medium heat for about 15 to 20 minutes or until potatoes are tender.
  2. Add broccoli. Cover and simmer for about 5 minutes or until cooked.
  3. Add milk and mix thoroughly. Crush cooked vegetables with a masher. Stir in cheese. Season with salt and pepper.


This recipe is inspired by Anne Perrault’s book “Je cuisine avec des images

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.