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
Scale
- 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