Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Creamy Broccoli, Leek & Potato Soup is the ultimate comfort food to warm your soul during the chilly winter months. This delightful blend of fresh, vibrant broccoli, sweet leeks, and creamy potatoes comes together in just 30 minutes, making it a perfect weeknight dinner. With its rich and silky texture, this soup not only satisfies your cravings for something cozy but also nourishes your body and soul.
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I remember the first time I made this soup, wrapped in a cozy blanket and listening to the soft patter of rain outside. The aroma that filled my kitchen was irresistible, instantly transporting me to my childhood, where hearty soups were a staple on gloomy days. Each spoonful is like a warm hug—simple, creamy, and oh-so-satisfying. You’ll want to curl up with a big bowl of this Creamy Broccoli, Leek & Potato Soup every winter!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, making weeknight dinners a breeze.
- Irresistible Flavor: A creamy, velvety texture with a perfect blend of savory leeks, wholesome potatoes, and fresh broccoli.
- Eye-Catching Appeal: The vibrant green color and beautiful garnishes create an impressively inviting dish.
- Flexible Serving: Perfect for cozy dinners, lunch leftovers, or as an appetizer for gatherings.
- Diet-Friendly Options: Easily adaptable to be gluten-free or vegan with simple ingredient swaps.
Ingredients You’ll Need
- 1 tablespoon extra-virgin olive oil: This high-quality oil adds richness and depth of flavor. You can substitute with avocado oil if desired.
- 1 large leek: Make sure to clean it thoroughly to remove any grit. The sweetness of the leek enhances the overall taste.
- 2 to 3 medium Yukon Gold potatoes, cubed: Their creamy texture when cooked makes for a smooth soup. You can use russet potatoes if you prefer.
- Kosher salt and freshly ground black pepper: Essential for seasoning; adjust to your taste preferences.
- 4 cups vegetable broth: This is the base of the soup. Homemade broth is best, but store-bought works just fine.
- 1 medium head of broccoli: Fresh broccoli adds a nice crunch and color. Frozen broccoli can also be used if fresh isn’t available.
- 1/4 cup heavy cream: This adds a luxurious creaminess. For a lighter version, consider using coconut milk.
- 1 teaspoon sherry vinegar: A splash adds a lovely tang that brightens the soup. If you don’t have sherry vinegar, balsamic vinegar can be a good alternative.
- Pinch of sugar: Just a touch to balance the flavors without making it sweet.
- Finely chopped fresh chives: These add a fresh, oniony note and a pop of color for garnish. Green onions can be substituted too.
How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Sauté leeks: In a large pot or Dutch oven, heat 1 tablespoon extra-virgin olive oil over medium heat. Add in the sliced leeks and cook for about 3 to 4 minutes, stirring occasionally, until they become just glistening but not browned. This caramelization enhances their natural sweetness.
Add potatoes: Toss in the cubed Yukon Gold potatoes, followed by a generous sprinkle of kosher salt and freshly ground black pepper. Mix everything thoroughly, ensuring the potatoes are coated with the savory leeks.
Simmer with broth: Pour in 4 cups of vegetable broth, and stir to combine. Bring this mixture to a gentle boil, then reduce to a simmer—cover the pot, allowing the potatoes to cook for 15 to 20 minutes until they reach a fork-tender state.
Incorporate broccoli: About 4 to 5 minutes before the potatoes are finished cooking, stir in the broccoli florets and thinly sliced stems. Continue to simmer uncovered for another 4 to 5 minutes, ensuring the broccoli turns a vibrant green and is fork-tender.
Blend the soup: Carefully transfer the contents of the pot to a blender, or use an immersion blender directly in the pot for convenience. Blend until the mixture is completely smooth and creamy, taking care with hot liquids.
Finish with cream and seasoning: Return the blended soup to the pot over low heat. Stir in 1/4 cup heavy cream, 1 teaspoon sherry vinegar, and a pinch of sugar. Taste and adjust seasoning with salt and pepper as needed. This is the moment where flavors truly come alive!
Serve and garnish: Ladle the soup into warm bowls. Top each with finely chopped fresh chives, a drizzle of olive oil, a splash of cream, and a generous crack of black pepper. Enjoy that first spoonful—it’s pure bliss!
Storing & Reheating
After you’ve savored your Creamy Broccoli, Leek & Potato Soup, you can store leftovers in an airtight container in the refrigerator for about 3 to 4 days. If you’re looking to keep it for a longer period, consider freezing it—pour the soup into freezer-safe containers, leaving some space for expansion, and enjoy it within three months for the best flavor. Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1–2 minute intervals. Keep in mind that the texture may change slightly when frozen, so a swirl of cream can help refresh the creaminess.
Chef’s Helpful Tips
- Avoid overcooking the leeks; they should be soft without browning, which can lead to a bitter taste.
- Make sure your potatoes are cut uniformly for even cooking.
- After blending, if the soup is too thick, you can always thin it out with extra broth or some water until desired consistency is reached.
- If you like a bit of texture, reserve a handful of broccoli florets before blending and stir them back into the soup after blending.
- For added depth, try a sprinkle of smoked paprika or red pepper flakes for a hint of warmth.
With its creamy texture and wholesome ingredients, this soup truly shines as a versatile dish whether you’re enjoying it solo or with company. Play around with the ingredients and don’t hesitate to add your twist; it’s all about what makes you feel cozy and satisfied.
Recipe FAQs
Can I make this soup vegan?
Absolutely! You can easily make this soup vegan by omitting the heavy cream and replacing it with coconut cream or a non-dairy heavy cream alternative. Just ensure your vegetable broth is also vegan-friendly.
How do I ensure my soup is lump-free?
To create the smoothest texture, it’s crucial to thoroughly blend the soup. If using a regular blender, blend in small batches and avoid filling it too full, as the hot soup could splatter. An immersion blender is an excellent option for a mess-free experience!
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used in place of fresh. While the texture may differ slightly, it’s still a convenient and nutritious option. Just add the frozen florets directly to the pot during cooking.
How can I make this soup ahead of time?
You can prepare the soup a day in advance; just store it in the refrigerator once cooled. When you’re ready to enjoy, reheat on the stove and add a splash of cream for that freshly made essence.
More Soups Recipes
- Minestrone Soup | Easy Vegetable and Bean Soup
- Thai Coconut Soup with Chickpeas
- Homemade Miso Soup with Tofu
- Winter Vegetable Soup
- Crockpot Cowboy Stew
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📖 Recipe Card
Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Comfort Food
Description
This creamy broccoli, leek, and potato soup is a mouthwatering blend of flavors, perfect for a quick dinner on chilly evenings. With a delightful mix of fresh vegetables and cream, this easy homemade recipe is sure to be a family favorite.
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 large leek, cleaned and thinly sliced, green and white parts
- 2 to 3 medium yukon gold potatoes, cubed
- Kosher salt and freshly ground black pepper
- 4 cups vegetable broth
- 1 medium head of broccoli, cut into small florets, stems thinly sliced, with woody ends discarded
- 1/4 cup heavy cream
- 1 teaspoon sherry vinegar, plus more to taste
- Pinch of sugar
- Finely chopped fresh chives, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced leeks and cook for 3 to 4 minutes, stirring occasionally.
- Add in your potatoes and season with salt and pepper. Toss to combine with your leeks. Add your broth and bring this to a boil, then reduce to a gentle simmer and cover the pot.
- Cook your potatoes for 15 to 20 minutes until they are just about fork-tender. 4 to 5 minutes before your potatoes are done, add in your broccoli and continue simmering uncovered for another 4 to 5 minutes until the broccoli and stems are vibrant green and fork tender.
- Transfer to a blender, or use an immersion blender to completely blend your potato, leek, and broccoli mixture.
- Transfer back to the pot on low heat. Add in heavy cream, vinegar, sugar, salt, and pepper to taste. Stir to combine.
- To serve, ladle into bowls, topping with fresh chives, a drizzle of olive oil and cream, and a big crack of black pepper.
Notes
Feel free to adjust the seasoning according to your taste.
For a vegan option, replace the heavy cream with coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
