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Broccoli, Leek, and Potato Soup
Broccoli, Leek, and Potato Soup
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Indulge in velvety broccoli, leek, and potato soup that's so good, you won't want to stop eating!
Ingredients:
  • 4 slices bacon, diced
  • 2 tablespoons olive oil
  • 3 large leeks, chopped
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 3 cups chicken stock
  • 3 medium Yukon Gold potatoes, cubed
  • 1 teaspoon herbes de Provence
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon fennel seed, crushed
  • 3 cups broccoli florets
  • 2.5 cups whole milk
  • 3 green onions, chopped
Instructions:
  • In a large pot over medium heat, crisp up the bacon in oil until golden and the grease is released, stirring occasionally, for about 7 minutes. Introduce leeks, celery, onion, and butter to the pot, stirring and cooking until the leeks have softened, about 7 minutes.
  • - Pour in the stock, potatoes, herbes de Provence, pepper, coriander, fennel, and salt. Increase the heat to high and bring to a boil. - Lower the heat to medium-low, cover the pot, and simmer until the potatoes are just starting to soften, approximately 8 minutes. - Stir in the broccoli and simmer for an additional 5 minutes. - Pour in the milk and simmer until all the vegetables are tender, about 5 more minutes.
  • Blend soup using an immersion blender until velvety. Season to perfection with salt and pepper, and top each bowl with fresh green onions.

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