Broccoli Leek Soup Recipe

Broccoli Leek Soup Recipe

How To Make Broccoli Leek Soup

Have a warm nourishing meal with this broccoli leek soup cooked with potatoes in a flavorful broth. It’s blended until smooth and finished with chives.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 1bunchbroccoli
  • 1tbspolive oil
  • 1tbspunsalted butter
  • 2medium leeks
  • 1medium baking potato
  • 1clovegarlic
  • 3cupslow sodium chicken,or vegetable broth
  • ¾tspsalt
  • pinch of freshly ground pepper
  • ¼cuphalf and half,optional
  • ¼cupchives,snipped


  1. Separate broccoli stems from florets.

  2. 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.

  3. Reserve stems and florets separately.

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

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

  6. 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.

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

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

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

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


  • Calories: 423.97kcal
  • Fat: 24.58g
  • Saturated Fat: 8.00g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 10.29g
  • Polyunsaturated Fat: 4.09g
  • Carbohydrates: 27.13g
  • Fiber: 5.57g
  • Sugar: 5.37g
  • Protein: 26.26g
  • Cholesterol: 91.98mg
  • Sodium: 578.16mg
  • Calcium: 137.96mg
  • Potassium: 1015.36mg
  • Iron: 3.56mg
  • Vitamin A: 172.64µg
  • Vitamin C: 147.75mg
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