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.
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.
- 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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