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Broccoli and cheese soup

By Toñi López


5 Qt Titanium Electric pot


  • 160 g small chopped onion or with cone 3
  • 150 g carrot, grated large or with cone 2
  • 50 g small chopped celery or with cone 3
  • 1 L low sodium chicken broth
  • 300 g chopped broccoli in little trees
  • 225 g potatoes, grated large or with cone 2
  • 250 g Cheddar cheese grated or with cone 1
  • 350 ml of milk
  • 1,5 g ground white pepper
  • Salt to taste


  • Preheat the 5 Qt  Saladmaster Titanium Pot to 120ºuntil the water balls slide down the surface
  • Add onions and carrot, sauté until onions are semi transparent
  • Add chicken broth, broccoli and pepper
  • Remove to combine
  • Cover up
  • When the valve clicks intensely, reduce the temperature to 90°C
  • Simmer 13 to 15 minutes or until broccoli is tender
  • Add the grated potatoes and cheese
  • Stir until the cheese melts
  • Add milk and continue cooking until hot and begin to reduce soup
  • Turn off when it reaches the desired texture


  • The soup can also be made in the 5 Qt Saladmaster titanium pot
  • To make the soup lighter, replace the cheese with a low calorie, whole milk with skimmed milk and potato with grated sweet potato