Creamy Broccoli, Leek & Potato Soup is a comforting hug in a bowl, perfect for the chilly winter months. With its velvety texture and vibrant green color, this delicious soup combines the earthiness of yukon gold potatoes, the subtle sweetness of leeks, and the fresh taste of broccoli. It’s a delightful dish that warms your heart and soul with every spoonful, making it ideal for cozy evenings spent with loved ones.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

I first discovered this cozy bowl when I was searching for something hearty yet effortless to prepare after a long day. As soon as I took that first delightful taste, I knew it was going to become a staple in my winter repertoire. There’s just something magical about how this Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl) captivates your senses and nourishes you at the same time. Trust me; once you make it, you’ll find yourself craving it again and again!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, making it perfect for weeknight dinners!
Irresistible Flavor: The combination of creamy potatoes, tender broccoli, and fragrant leeks creates a comforting flavor that’s hard to resist.
Eye-Catching Appeal: Its vibrant green color looks as delightful as it tastes, adding a pop of color to your table.
Flexible Serving: Perfect for lunch, dinner, or even as a starter for a gathering.
Diet-Friendly Options: Easily adjustable for vegan or dairy-free diets by swapping heavy cream for coconut milk or a dairy-free alternative.

Ingredients You’ll Need

1 tablespoon extra-virgin olive oil: This adds a rich, fruity flavor and helps cook the leeks gently. Feel free to use another neutral oil if you prefer.
1 large leek: The star of the soup, leeks provide a mild onion taste. Make sure to clean them thoroughly to remove any grit.
2 to 3 medium yukon gold potatoes (about 1 pound total): These creamy potatoes are perfect for creating a smooth, comforting texture in the soup. You can substitute with russet potatoes if needed.
Kosher salt and freshly ground black pepper: Essential for enhancing all the flavors in your soup.
4 cups vegetable broth: A flavorful base for the soup that keeps it light and healthy. Homemade or store-bought works beautifully.
1 medium head of broccoli: This adds color, nutrients, and a lovely texture. Be sure to cut the florets small for even cooking.
1/4 cup heavy cream: This ingredient gives the soup its luxurious creaminess. For dairy-free options, consider using coconut cream or plant-based cream.
1 teaspoon sherry vinegar: For a touch of acidity that balances the flavors. You can use white wine vinegar if that’s what you have on hand.
Pinch of sugar: To enhance the natural sweetness of the vegetables.
Finely chopped fresh chives: For garnish, adding a fresh, oniony flavor and a lovely finish.

How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

Heat Olive Oil: In a large pot or Dutch oven, warm 1 tablespoon of extra-virgin olive oil over medium heat. You’ll want to see a shimmering effect that shows the oil is hot but not smoking.

Sauté Leeks: Add the cleaned and thinly sliced leek to the pot, cooking for about 3 to 4 minutes. Stir occasionally, allowing the leeks to soften but not brown. You’re aiming for them to glisten and become aromatic!

Combine Potatoes with Seasoning: Toss in the cubed yukon gold potatoes, seasoning generously with kosher salt and freshly ground black pepper. Mix everything thoroughly to coat the potatoes with the lovely flavors of the leeks.

Add Broth and Simmer: Pour in 4 cups of vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 15 to 20 minutes until the potatoes are fork-tender.

Incorporate Broccoli: About 4 to 5 minutes before the potatoes are done, introduce the small broccoli florets and thinly sliced stems to the pot. Continue to simmer uncovered, allowing the broccoli to turn bright green and tender yet crisp.

Blend the Soup: Once all ingredients are cooked perfectly, carefully transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until you achieve a creamy, smooth texture that blankets the vegetables.

Finish with Cream and Seasoning: Return the blended soup to low heat and stir in 1/4 cup of heavy cream, along with 1 teaspoon of sherry vinegar and a pinch of sugar. Adjust your salt and pepper to taste, ensuring a well-rounded flavor.

Serve and Garnish: Ladle the warm soup into bowls, garnishing with fresh chives, a light drizzle of olive oil, a splash of extra cream if desired, and a generous crack of black pepper on top. Enjoy the warmth and comfort it brings to your meal!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for 3 to 5 days, ensuring it’s in a well-sealed container. If you prefer to freeze, transfer the soup into freezer-safe bags or containers for up to 3 months. When reheating, warm it gently on the stovetop over low heat, stirring occasionally to keep the texture creamy. Just be aware that freezing may slightly change the texture, but a quick blend or whisk can help revive it!

Chef’s Helpful Tips

Make sure to slice the leeks very thinly to ensure they cook evenly and blend effortlessly into the soup.
For a more pronounced flavor, let the soup simmer a little longer after blending to meld those delightful ingredients.
Taste and tweak the seasoning as necessary—everyone’s palate is different!
This soup can easily be doubled for meal prep or to feed a crowd.
If it’s too thick for your liking, simply whisk in a splash of broth or water until you reach your desired consistency.

Creamy Broccoli, Leek & Potato Soup is not only a nourishing and budget-friendly comfort dish but also a delightful canvas for your culinary creativity. Whether you stick to the classic flavor combination or add in your favorite herbs and spices, there’s something heartwarming about each spoonful. So gather your ingredients, embrace the cozy vibes of your kitchen, and enjoy every nourishing bite of this fabulous winter soup!

Recipe FAQs

Can I make this soup vegan?

Absolutely! You can substitute the heavy cream for full-fat coconut milk or a plant-based cream to achieve a similarly creamy texture.

What type of potatoes work best for this recipe?

Yukon gold potatoes are ideal for their creamy texture, but feel free to use red or even russet potatoes if that’s what you have on hand.

How can I make this soup spicier?

If you crave a bit of heat, adding a pinch of red pepper flakes or a dash of cayenne pepper while cooking can bring that pleasant kick!

Can I freeze this soup?

Yes, you can freeze this creamy soup for up to 3 months. Just be aware that the texture may change slightly. Reblending while reheating can help maintain its creamy consistency.

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Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

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Author: Anna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

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Description

Enjoy a comforting bowl of Creamy Broccoli, Leek & Potato Soup. This quick meal is packed with flavor thanks to fresh broccoli, tender potatoes, and cream, making it an ideal choice for a healthy dinner or cozy lunch.

Ingredients

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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

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced leeks and cook for 3 to 4 minutes, stirring occasionally until just glistening without browning.
Add potatoes, seasoning with salt and pepper. Toss to combine with leeks. Pour in broth, bring to a boil, then reduce to a gentle simmer and cover.
Cook potatoes for 15 to 20 minutes until fork-tender. 4 to 5 minutes before done, add broccoli and continue simmering uncovered until vibrant green and fork tender.
Transfer to a blender or use an immersion blender to blend the mixture until smooth.
Return blended soup to the pot on low heat. Stir in heavy cream, vinegar, sugar, and adjust seasoning with salt and pepper to taste.
Ladle into bowls, topping with fresh chives, a drizzle of olive oil and cream, and a crack of black pepper.

Notes

For extra flavor, consider adding garlic with the leeks.
Adjust the thickness of the soup by blending less for a chunkier texture, or more for a creamier result.
Store leftovers in the refrigerator for up to 3 days.