Description
Enjoy a warm bowl of Creamy Broccoli, Leek & Potato Soup with its delightful blend of flavors. This easy recipe combines fresh vegetables and cream for a comforting dish, ideal for quick weeknight meals or chilly days.
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
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced leeks to the pot and cook for 3 to 4 minutes, stirring occasionally, until they are just glistening without browning.
- Incorporate the cubed potatoes and season with salt and pepper, tossing to combine with the leeks.
- Pour in the vegetable broth and bring the mixture to a boil, then reduce to a gentle simmer and cover the pot.
- Cook the potatoes for 15 to 20 minutes until fork-tender. Add the broccoli in the last 4 to 5 minutes of cooking and simmer uncovered until vibrant green and tender.
- Transfer the soup mixture to a blender or use an immersion blender to create a smooth consistency.
- Return the blended soup to low heat and stir in the heavy cream, sherry vinegar, sugar, and additional salt and pepper to taste.
- Ladle into bowls and garnish with fresh chives, a drizzle of olive oil and cream, and a crack of black pepper.
Notes
For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
Feel free to add other vegetables like spinach or kale for extra nutrition.
If the soup is too thick, add more vegetable broth to reach your desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg