Soups & seafood
Creamy smoked pork and broccoli soup with potatoes
A creamy, hearty soup with smoked pork loin, broccoli, potatoes and plain cream cheese. Served with bread for an easy dinner for two.
SwedishServes 2
Preparation 10 minCooking 25 minTotal 35 min
Ingredients
- 300 g cooked smoked pork loin (Swedish kassler)
- 300 g potatoes
- 250 g broccoli
- 100 g yellow onion
- 1 garlic clove
- 50 g plain cream cheese
- 600 ml water
- 1 tsp concentrated liquid stock
- 1 tsp cooking oil
- 1 ml ground black pepper
- 2 slices of bread, to serve
Times are approximate. Softening and simmering take about 22–24 minutes in total; allowing for bringing the soup to the boil, cooking takes about 25 minutes and the whole recipe about 35 minutes. Potato cube size affects the cooking time. Photo: the Lundin family, with the background edited.
Method
- Peel and chop the onion and garlic. Peel the potatoes and cut into small cubes, about 1 cm. Rinse the broccoli and divide into small florets. Peel the thick stalk and finely dice it. Dice the smoked pork.
- Heat the oil in a saucepan over a medium heat. Soften the onion for about 3 minutes without browning. Add the garlic and cook for another 30 seconds.
- Add the potatoes, water and concentrated stock. Bring to the boil, reduce the heat and simmer, covered, for about 10 minutes. Start timing once the soup begins to simmer.
- Add the broccoli florets, diced broccoli stalk and smoked pork. Simmer for another 6–8 minutes until the potatoes and broccoli are tender and the pork is heated through. Check the vegetables with a skewer or fork.
- Lower the heat and stir in the cream cheese and black pepper. Heat gently for about 2 minutes, stirring until the cream cheese has melted into the soup. Serve with the bread.