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
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 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.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg