Description
This delicious creamy broccoli, leek & potato soup is your go-to for quick dinners. With rich flavors from fresh veggies and a hint of cream, it’s 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, then add sliced leeks and cook for 3 to 4 minutes until glistening without browning.
- Add cubed potatoes, season with salt and pepper, and toss to combine with leeks. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cover.
- Cook potatoes for 15 to 20 minutes until fork-tender. About 4 to 5 minutes before done, stir in broccoli and simmer uncovered until vibrant green and tender.
- Transfer mixture to a blender or use an immersion blender to puree until smooth.
- Return blended soup to the pot over low heat. Stir in heavy cream, sherry vinegar, sugar, and adjust seasoning with salt and pepper.
- Serve hot, garnished with chives, a drizzle of olive oil, cream, and a crack of black pepper.
Notes
Feel free to adjust the seasoning to suit your taste.
For added flavor, consider using homemade vegetable broth instead of store-bought.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg