Slow Cooker Broccoli Leek Lemon Soup Recipe

Name: Slow Cooker Broccoli Leek Lemon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium leeks, finely chopped (white and tender green part only); 1 tablespoon butter; 2 bunches broccoli (about 2 lbs); 8 garlic cloves, sliced; 1/2 cup olive oil; 6 cups vegetable broth; 1/2 teaspoon dried thyme; 1/4 cup dry white wine; 4 tablespoons fresh lemon juice, divided; 1/2 cup sour cream; 1 lemon, zest of; 1/4 cup fresh chives, chopped; 1/4 cup parmesan cheese, freshly grated; 1/4 cup shredded cheddar cheese

Servings: persons

2 medium leeks, finely chopped (white and tender green part only)
1 tablespoon butter
2 bunches broccoli (about 2 lbs)
8 garlic cloves, sliced
1/2 cup olive oil
6 cups vegetable broth
1/2 teaspoon dried thyme
1/4 cup dry white wine
4 tablespoons fresh lemon juice, divided
1/2 cup sour cream
1 lemon, zest of
1/4 cup fresh chives, chopped
1/4 cup parmesan cheese, freshly grated
1/4 cup shredded cheddar cheese

1
Melt butter in skillet over medium heat. Add leeks and cook for 3 minutes until soft. Add garlic and cook 1 minute more. Scrape leeks and garlic into slow cooker.
2
Cut off the broccoli florets and chop them. Cut two inches off bottom of the stem. Peel the remainder of the stems and then slice and chop them. Add chopped broccoli to the slow cooker, along with the olive oil, vegetable broth, thyme, white wine and 2 tablespoons of lemon juice. Add salt and pepper to taste. Cover and cook on LOW for 5-6 hours.
3
Meanwhile, in a small bowl, mix the sour cream, remaining 2 tablespoons lemon juice, lemon zest, chives and Parmesan cheese. Season it with salt and pepper. Refrigerate until ready to use.
4
When the soup is finished, transfer it in batches to a food processor or blender and puree until smooth. Taste the soup and adjust seasonings if necessary. Stir in half of the lemon chive cream. Ladle into bowls and serve with a dollop of remaining cream and some shredded cheddar cheese, if desired.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 medium leeks, finely chopped (white and tender green part only), 1 tablespoon butter, 2 bunches broccoli (about 2 lbs), 8 garlic cloves, sliced, and more.

Yes, Slow Cooker Broccoli Leek Lemon 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.

That's it — enjoy your meal!

Slow Cooker Broccoli Leek Lemon Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions