Description
This Creamy Broccoli, Leek & Potato Soup brings together the fresh flavors of veggies with a rich and creamy texture. It’s an easy, healthy, and comforting meal perfect for chilly days!
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
- In a large pot or Dutch oven, heat the olive oil on medium heat. Add the sliced leeks and cook for 3 to 4 minutes until they glisten without browning.
- Add cubed potatoes, seasoning with salt and pepper. Toss with the leeks, then pour in the broth and bring to a boil. Lower to a simmer and cover the pot.
- Cook the potatoes for 15 to 20 minutes until nearly fork-tender. About 4 to 5 minutes before they are done, stir in the broccoli and continue simmering until both are fork-tender and vibrant green.
- Blend the soup mixture until smooth using a blender or immersion blender.
- Return the soup to low heat. Mix in heavy cream, sherry vinegar, sugar, salt, and pepper to taste. Stir well to combine.
- Serve in bowls, garnishing with fresh chives, a drizzle of olive oil, a splash of cream, and a generous sprinkle of black pepper.
Notes
For a vegan option, substitute heavy cream with coconut cream or a plant-based alternative.
Garnishes like toasted nuts or croutons can enhance texture and flavor.
Adjust seasoning by adding more vinegar or salt according to your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg