Potato Vegetable Soup


Sorry for the terrible quality photo. I had my phone on hand and it was all that stood between me and devouring the soup.

So I’ve decided to take over a lot of the dinner cooking at home now that my mom has stage 4 cancer. Western specialists seem to have given up on her, and we refuse to go down. She refuses to go down. One of my aunts had a godmother who had cancer and her alpha fetaprotein (cancer indicator in blood) levels were 2000. She went to a Chinese medicine doctor and after a year, the number went down to 300. She was feeling really good and stopped going to the doctor. She ended up dying. Not a very good outcome, but I assume she stopped taking the Chinese medicine. So Mom is going to see the Chinese doctor now. Her AFP is currently over 2000, maybe even 4000 now. It’s all we have left here in BC. Dad is connecting with a doctor who knows doctors who are the head of the cancer centre in Washington. We will see what happens from here.

Chinese doctor also said that Mom should take it easy. Don’t keep trying to push herself to do things, because she is the type to always be go go go. She needs to slow down and let her body start the healing process.

So that’s where I step in! Starting with dinners!

Yesterday’s dinner was potato vegetable soup, adapted from http://www.food.com/recipe/broccoli-cheese-and-potato-soup-139511.

I know it says that it takes a total time of 30 minutes, but I’m a pretty noob cook, so it took about 50 minutes. That’s with the help of one of my sisters too. And because I altered the recipe and was in a hurry, there’s probably an easier way to do what I did to prepare this.

Serves 5-6 as the main dish.


  • 1/3 cup chopped onion
  • 3 celery stalks, cubed
  • 3 large carrots, peeled and cubed
  • ¼ cup four
  • 5 medium sized potatoes, peeled and cubed
  • One medium sized broccoli, cut in to florets
  • 3 cups of chicken broth
  • 2 cups of 1% milk
  • ¼ tsp pepper
  • Paprika
  • Salt
  • Dried or fresh parsley


In a large pot, bring the potatoes to a boil and let boil for 15 minutes.

In double boiler or steamer, steam the broccoli until bright green and soft. Turn off the heat.

At the same time, in a large sauce pan, lightly brown the onion, celery stalks, and carrots until tender. Add the flour, pepper, salt and paprika and stir until well mixed. Add the broth and milk. Drain the potatoes and add the potatoes to the vegetable mixture. Stir constantly until the mixture boils and thickens (it might take a bit longer since a lot of the starch was drained out in the other pot).

Reduce heat and let simmer until potatoes are soft and the desired soup consistency is reached. Add the broccoli and let simmer for a few more minutes.

Ladle in to 5 bowls, garnish with dried parsley.



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