When Potato Soup gets an Upgrade

We did it again. We are including another soup recipe. Blame it on the virus, this one has a few twists and unexpected turns. One is that we add an Indian savory spice-blend called “Pancha Phoron” (Pancha meaning five) which refers to the five-spices: cumin, brown mustard, fenugreek, nigella and fennel. You can pick up a bag at most Indian or Nepalese groceries, and while it can be used in several ways—I love it mixed in with potatoes.

Cheddar, Broccoli and Potato Soup (vegetarian or not)

  • 1—32 oz. Tetra Pak of vegetable, chicken broth or water
  • 3 diced potatoes
  • 2 diced carrots
  • 1 bunch chopped broccoli
  • 1 diced onion
  • 2 slices bacon, 2 TB. EVOO or butter (for sautéing)
  • 1 TB. Pancha Phoron
  • red chile flakes
  • 1 c. milk of choice (however, I’d go half and half)
  • 1 c. grated cheddar cheese
  • salt and black pepper to taste


  1. Prepare all root vegetables, bring to a low boil with liquid stock until tender (20 minutes).
  2. In a skillet, add bacon/oil/butter and sauté onions and spices.
  3. Add sautéed items into the pot while cooking.
  4. Once tender, add in broccoli, lower the heat and cover until cooked.
  5. At this point it’s your choice, for a smooth soup, use an immersion blender, for a chunky style soup leave it be.
  6. Keep on low heat, do not boil, add in the milk of choice, and stir in cheese until combined.
  7. Add salt/pepper to taste, garnish with cheese.

Serves 4, but warning, you will want seconds. And, there will NOT be leftovers.

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Jen Hill
Jen Hillhttps://www.saltlakemagazine.com/
Former Salt Lake Magazine Associate Editor Jen Hill is a SLC transplant from Bloomington, Ind. As a blogger and feature writer, Jen follows the pulse of the community with interests in urban agriculture, business, fitness & beauty and anything that allows her to get out of the office and into the mountains.

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