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. Do you 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!
Try more veggie packed recipes:
Easy Homemade Broccoli Leek Soup with Potatoes
- 2 medium broccoli heads, chopped
- 2 leeks, thinly sliced
- 1 large potato, chopped
- 2 cloves garlic, 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
- 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).
- 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.
- 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.
- Now, add the florets into the pot, bring to a boil, and cook on low for 5 more minutes.
- 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.