Broccoli, Leek, and Potato Soup Recipe

Name: Broccoli, Leek, and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, diced; 2 tablespoons olive oil; 2 tablespoons butter; 3 large leeks, chopped; 1 onion, chopped; 3 stalks celery, chopped; 3 cups chicken stock; 3 Yukon Gold potatoes, cubed; 1 teaspoon herbes de Provence; 1/2 teaspoon ground coriander; 1/2 teaspoon fennel seed, crushed; 1/2 teaspoon salt; 1 tablespoon ground black pepper; 3 cups broccoli florets; 2 1/2 cups whole milk; 3 green onions, chopped (optional)

Servings: persons

4 slices bacon, diced
2 tablespoons olive oil
2 tablespoons butter
3 large leeks, chopped
1 onion, chopped
3 stalks celery, chopped
3 cups chicken stock
3 Yukon Gold potatoes, cubed
1 teaspoon herbes de Provence
1/2 teaspoon ground coriander
1/2 teaspoon fennel seed, crushed
1/2 teaspoon salt
1 tablespoon ground black pepper
3 cups broccoli florets
2 1/2 cups whole milk
3 green onions, chopped (optional)

1
Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes.
2
Add the butter, leeks, onion, and celery.
3
Cook and stir until the leeks have softened, about 7 minutes.
4
Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper.
5
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes.
6
Stir in the broccoli, and simmer 5 minutes.
7
Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
8
Pour the soup into a blender, filling the pitcher no more than halfway full.
9
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
10
Puree in batches until smooth and pour into a clean pot.
11
Alternately, you can use a stick blender and puree the soup right in the cooking pot.
12
Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 slices bacon, diced, 2 tablespoons olive oil, 2 tablespoons butter, 3 large leeks, chopped, and more.

Yes, Broccoli, Leek, and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli, Leek, and Potato Soup

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