Broccoli Leek Soup Recipe

Separate broccoli stems from florets.

Using a vegetable peeler, peel stems to remove the tough outer layer, then slice into 1/4-inch-thick “coins”. Break or cut the florets into small pieces.

Reserve stems and florets separately.

In a medium saucepan, heat oil and butter over medium heat.

Add leeks and cook for about 3 minutes, stirring often until softened and fragrant.

Add broccoli stems, potato, and garlic, and cook for 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper. Bring to a boil.

Reduce heat, cover partially, and simmer for about 12 minutes until broccoli and potato are tender.

Add florets, bring to a boil, and then simmer for 5 minutes.

Transfer soup in batches to a blender or food processor, and puree until smooth.

Return soup to saucepan, add half-and-half (if using) and chives, and reheat briefly.