Easy Homemade Broccoli Leek Soup with Potatoes

broccoli and leek soup

This Broccoli soup is simple to make, yet so flavorful. All you need is a few ingredients, and an hour out of your day – you’ll have a warm, hearty bowl of broccoli leek soup.

Soup. Around this time of the year, my body just shuts down for everything but soup. I am literally craving soup ALL. THE. TIME. 

Soup has a special place in my heart. Want to know why?

  • It cooks slowly on the stove without much meddling. 
  • It spreads a beautiful scent in my entire home. When someone walks into my house after soup has been cooking, they’ll demand a bowl of whatever it is.
  • It is hearty and goes down easy. So even if I’m feeling under the weather and don’t feel like eating anything, I don’t usually turn down a bowl of soup.

This broccoli leek soup with potatoes is a bowl I would never turn down. It is seriously so delicious and flavorful, and not to mention, it’s a great way to get in more greens. Even if you don’t like broccoli, you’ll probably still really like this soup.

Easy Peasy Way To Make This

  • Broccoli, leeks, and potatoes are cooked over the stove with garlic and chicken stock (the vegetables are added at different times, you can read that down in the instructions below). 
  • You’ll puree your soup in a blender. For a chunkier consistency, only puree half of what you have in the pot. For a smooth, creamy soup, blend/puree it all.
  • Once blended, slowly add in your half and half and top with parmesan.

So, that’s it! This deliciously flavored, and beautifully textured soup is a must-have during the winter! Enjoy!

What do I need to make this soup?

  • 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 of water
  • 1 Tbsp olive oil + 1 Tbsp butter
  • 1/2 cup half & half/cream
  • salt and pepper, to taste

Broccoli and leek soup

Directions for Broccoli-Leek Soup: 

  • Chop 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 pot. Add the leeks and cook over medium heat for 3 minutes.
  • Next, add the potatoes, broccoli stems, garlic, and cook for another 3 minutes.

broccoli and leek soup

  • Then, 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 for Homemade Croutons in our “Side Dishes” section. Crouton Recipe

Have yourself a delicious bowl of broccoli-leek soup!

broccoli and leek soup

Try more veggie packed recipes:

Equipment I Used

Broccoli Leek Soup

Broccoli-Leek Soup

Broccoli Leek soup is the perfect way to incorporate more leeks into the diet and get your greens in.
Prep Time 15 mins
Total Time 1 hr 15 mins
Course dinner, lunch, Side Dish, Soup
Cuisine American
Servings 8
Calories 119 kcal

Equipment

  • Knife
  • Cutting board
  • soup pot
  • Ladle
  • garlic press
  • Blender

Ingredients
  

  • 2 medium-sized broccoli heads chopped
  • 2 leeks thinly sliced
  • 1 large potato chopped
  • 2 garlic cloves minced
  • 3 cups chicken broth
  • 3 cups water
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • ½ cup half & half
  • salt to taste
  • black pepper to taste

Instructions
 

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

Nutrition

Nutrition Facts
Broccoli-Leek Soup
Amount Per Serving
Calories 119 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 401mg17%
Potassium 611mg17%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
Vitamin A 1416IU28%
Vitamin C 145mg176%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword broccoli, butter, chicken broth, dinner, garlic, half and half, healthy, leek, low calorie, lunch, olive oil, potato, soup, Vegetarian
Tried this recipe?Let us know in the comments how it was!
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One Comment

  1. Nice soup!

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