Description
This Creamy Broccoli, Leek & Potato Soup is a comforting bowl of flavor that comes together in just 30 minutes. With rich cream, fresh veggies, and easy preparation, it makes for a quick and healthy meal, 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 until just glistening, without browning.
- Add cubed potatoes and season with salt and pepper, tossing to combine with leeks. Pour in vegetable broth, bring to a boil, then reduce to a gentle simmer and cover.
- Simmer potatoes for 15 to 20 minutes until fork-tender. Add broccoli 4 to 5 minutes before potatoes are done, cooking until broccoli is bright green and fork-tender.
- Transfer soup mixture to a blender or use an immersion blender to fully blend until smooth.
- Return soup to the pot on low heat. Stir in heavy cream, sherry vinegar, sugar, and additional salt and pepper to taste.
- Serve hot, garnished with fresh chives, a drizzle of olive oil, cream, and a generous crack of black pepper.
Notes
You can add more or less cream depending on how rich you want the soup.
For a vegan version, replace heavy cream with coconut milk or a non-dairy alternative.
Adjust the amount of sherry vinegar to suit your taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg