Description
This Creamy Broccoli, Leek & Potato Soup is a warm and comforting bowl made with fresh broccoli, leeks, and creamy potatoes. In just 30 minutes, enjoy a nutritious meal that’s easy to prepare and perfect for chilly evenings!
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 olive oil in a large pot or Dutch oven over medium heat.
- Add sliced leeks and cook for 3 to 4 minutes, stirring occasionally until just glistening without browning.
- Incorporate cubed potatoes and season with salt and pepper. Toss with leeks and add vegetable broth. Bring to a boil, then reduce heat and cover to simmer.
- Cook potatoes for 15 to 20 minutes until nearly fork-tender. Add broccoli 4 to 5 minutes before potatoes are done, cooking until broccoli is vibrant green and tender.
- Blend the potato, leek, and broccoli mixture using a blender or immersion blender until smooth.
- Return to low heat, add heavy cream, sherry vinegar, sugar, and adjust seasoning with salt and pepper. Stir to combine.
- Serve in bowls topped with fresh chives, a drizzle of olive oil, cream, and a crack of black pepper.
Notes
You can adjust the thickness of the soup by adding more or less vegetable broth to your desired consistency.
For added flavor, consider using homemade vegetable broth if you have it available.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg