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Gluten Free
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Nut Free
Easy Homemade Broccoli Leek Soup with Potatoes
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.
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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:
Broccoli Soup Recipe
Chopped Vegetable Crostini
Beet Carpaccio with Toasted Walnuts and Goat Cheese
Easy Homemade Broccoli Leek Soup with Potatoes
Broccoli Leek soup is the perfect way to incorporate more leeks into the diet and get your greens in.
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Servings8
Calories: 140kcal
Equipment
- Soup pot
- garlic press
- blender
Ingredients
- 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
Instructions
- Chop broccoli stems from florets, cut the florets into small pieces, and set them aside.2 medium broccoli heads,
- 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).1 large potato,
- Thinly slice your leeks.2 leeks,
- Heat olive oil and butter in a large stock pot. Add the leeks and cook over medium heat for 3 minutes.1 Tbsp olive oil, 1 Tbsp butter, 2 leeks,
- Add the potatoes, broccoli stems, garlic, and cook for another 3 minutes.2 medium broccoli heads,, 1 large potato,, 2 cloves garlic,
- Add broth and water, salt and pepper, and bring to a boil.3 cups chicken broth, 3 cups water, salt,, black pepper,
- 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.½ cup half & half
- Sprinkle with grated parmesan cheese and serve with croutons.
Nutrition
Calories: 140kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 408mg | Potassium: 672mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1418IU | Vitamin C: 144mg | Calcium: 112mg | Iron: 2mg
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