I’ve brought you Smashed Potato & Broccoli Soup. A comforting and supporting soup that actually doesn’t take all that long to make. 

smashed potato and broccoli soup


Our Nanny is leaving soon.

Let’s read that one more time and feel the full gravity of the situation.


This is me freaking out. But what am I going to do? I have no plans.I have no desire to make plans. I don’t know where to start to make plans. Maybe it I don’t plan.. the problem will go away.. There’s a solid plan. {sigh}

Clothes will not be clean. Zoe will not know what to wear to school. She may never find her hair brush again.  We will all be late for school. I will be late for work — every-single-day we will be searching for her hair brush.

Gav will run out of the house in 3-day-old socks and no underwear. Clearly, I’ll have enough wits about me to make sure the kid is clothed and not still wearing his PJs but how will I have time to do a sock and undies check?

If the stars align just right, dinner might happen by 8 pm. Just in time for bed-time. Don’t judge me if I just feed the kids bowls of cereal and call it a bed-time snack.
roasted red potatoes for my smasked potato and broccoli soup

I’m seeing Chick’n nuggets, lunchables and frozen pizzas in our future.

I’ll have to start making lunches again. I don’t even want to talk about making lunches.

I’ll turn into a nag.

For almost 5 years, we have had a Nanny. Gav will be 7 in January. She started when he was 2. I still can’t beleive it has been that long. I also can’t beleive he is almost 7 already. I thought by 7 he would be able to pee straight. Where am I going to find someone who will just “pop-in” everyday to clean the toilets?

Five years ago it became clear to me (or perhaps clear to my husband) that I was about to lose my mind. It’s funny how the juggling of two kids is 10x more complicated than the juggle of one. So now 5 years later I am fully dependent. I’ve been able to travel for work without a worry. I could work late and know dinner was on the table. And probably most importantly, I started my weekends, every weekend, with an empty laundry bin.

And even though there is a small part of me that was starting to feel guilty about the fact that she was still working for us, after all the kids will be in school all day. At 7 and almost 10, they are self sufficient enough to make their own lunches darn it. She has in fact saved my life. Every week I am grateful.

So now what? It’s not like just anybody can do what she does for us Monday through Friday, week in week out. Who would want to?

The thought of finding someone new, and then training them, is almost as daunting as the pile of towels that will never again be folded and put away.

Funny this post is not about chocolate.

Potato and Broccoli Soup

Instead I’ve brought you Smashed Potato & Broccoli Soup. A comforting and supporting soup to take my mind off the world of trouble I’m in.

Smashed Potato & Broccoli Soup

A hearty and filling soup that supports all your favourite baked potato fixin's.


  • 1-1/2 lbs potatos fingerling or mini red skins, washed and scrubbed, left whole, larger ones cut in half
  • 1 tablespoon olive oil
  • sea salt and black pepper
  • 2 tablespoons butter
  • 1 medium onion chopped, about 1 cup
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 cup cream 10%
  • 2 cups veg broth
  • 3 cups water
  • 1 cup broccoli florets chopped
  • 1 teaspoon Dijon mustard
  • 1-1/2 cups sharp cheddar cheese
  • salt and pepper to taste


  • chives or green onions
  • sour cream


  • Preheat oven to 400
  • Place potatoes in a casserole or on a rimmed baking sheet, drizzle with olive oil and sprinkle generously with sea salt and fresh black pepper. Toss to coat the potatoes evenly in the oil. Bake for about 20 minutes or until potatoes are blistered and soft. Potatoes need to be soft and fully cooked as they will not cook much in the soup. Smash potatoes with a fork or potato masher. Enough to break the skins and create large chunks. Set aside.
  • Meanwhile, in a large sauce pan over medium heat, melt butter.Add onions and saute until soft and fragrant about 8 minutes
  • Add flour and salt and cook 2 minutes. String frequently.
  • Gradually add water, broth and cream, while stirring. Add broccoli and bring to a boil. Reduce heat to a simmer and cover. Simmer until broccoli is tender, about 7-10 minutes. Stir in hot potatoes, Dijon mustard and 1 cup cheddar cheese, stirring until melted. Serve each bowl with a sprinkle of the remaining cheddar cheese, fresh chopped chives and a dollop of sour cream.
Trish Cowper | www.infinebalance.com