Broccoli-Leek Soup Recipe

broccoli and leek soup

Ingredients

    • 2 medium-sized broccoli heads

 

    • 2 leeks (you don’t use the green part, only white and light green)

 

    • 1 large potato

 

    • 2 garlic cloves, minced

 

    • 3 cups chicken broth

 

    • 3 cups water

 

    • 1 Tbsp olive oil + 1 Tbsp butter

 

    • ½ cup half & half / cream

 

  • Salt and pepper, to taste

Ingredients:

Broccoli and leek soup

Directions: 

  • Let’s prepare the vegetables first. Separate broccoli stems from florets, cut the florets into small pieces, and set them aside.
  • Cut the stems into slices and place them in a separate bowl. Peel and cut your potato into small pieces and place them into the same bowl as the broccoli stems.  (You’re going to add different vegetables at different times, and I find it easier to keep them in separate bowls.)

broccoli and leek soup

  • Thinly slice your leeks.
  • Heat olive oil and butter in a large stock pot. Add the leeks and cook over medium heat for 3 minutes.
  • Add the potatoes, broccoli stems, garlic, and cook for another 3 minutes.

broccoli and leek soup

  • Add 3 cups of broth and water, salt and pepper, and bring to a boil.
  • Reduce heat to low, cover the lid, and simmer until broccoli stems and potatoes are soft.

broccoli and leek soup

  •  Now, add the florets into the pot, bring to a boil, and cook on low for 5 more minutes.

broccoli and leek soup

  • Take off the heat and puree the soup by adding small batches into a food processor or a blender. If you like your soup more chunky, you can puree half of the soup and leave half of it as it is.
  • Return the soup back into the pot, add cream and let it heat fully through before serving.
  • Sprinkle with grated Parmesan cheese and serve with croutons.  You can find the recipe of Homemade Croutons in our “Side Dishes” section. Crouton Recipe

Have yourself a delicious bowl of broccoli-leek soup!

broccoli and leek soup

Broccoli-Leek Soup

Servings: 8
Calories: 153kcal

Ingredients

  • 2 medium-sized broccoli heads
  • 2 leeks you don’t use the green part, only white and light green
  • 1 large potato
  • 2 garlic cloves minced
  • 3 cups chicken broth
  • 3 cups water
  • 1 Tbsp olive oil + 1 Tbsp butter
  • ½ cup half & half / cream
  • Salt and pepper to taste

Instructions

  • Let’s prepare the vegetables first. Separate broccoli stems from florets, cut the florets into small pieces, and set them aside.
  • Cut the stems into slices and place them in a separate bowl. Peel and cut your potato into small pieces and place them into the same bowl as the broccoli stems. (You’re going to add different vegetables at different times, and I find it easier to keep them in separate bowls.)
  • Thinly slice your leeks.
  • Heat olive oil and butter in a large stock pot. Add the leeks and cook over medium heat for 3 minutes.
  • Add the potatoes, broccoli stems, garlic, and cook for another 3 minutes.
  • Add 3 cups of broth and water, salt and pepper, and bring to a boil.
  • Reduce heat to low, cover the lid, and simmer until broccoli stems and potatoes are soft.
  • Now, add the florets into the pot, bring to a boil, and cook on low for 5 more minutes.
  • Take off the heat and puree the soup by adding small batches into a food processor or a blender. If you like your soup more chunky, you can puree half of the soup and leave half of it as it is.
  • Return the soup back into the pot, add cream and let it heat fully through before serving.
  • Sprinkle with grated Parmesan cheese and serve with croutons.
  • Have yourself a delicious bowl of broccoli-leek soup!

Nutrition

Calories: 153kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 390mg | Potassium: 711mg | Fiber: 5g | Sugar: 3g | Vitamin A: 30.7% | Vitamin C: 179% | Calcium: 11.2% | Iron: 14.5%
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One Comment

  1. Nice soup!

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