Description
This creamy broccoli, leek & potato soup offers an irresistible flavor with a quick, simple prep. Perfect for a healthy meal or cozy dinner, it features fresh ingredients that come together in just 30 minutes, making it a great choice for comfort food lovers.
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, stirring occasionally until just glistening.
- Add cubed potatoes and season with salt and pepper. Toss with the leeks. Pour in the vegetable broth, bring to a boil, then reduce to a simmer and cover.
- Cook the potatoes for 15 to 20 minutes until fork-tender. Four to five minutes before they're done, add the broccoli and continue to simmer uncovered until vibrant green and tender, about 4 to 5 minutes.
- Blend the potato, leek, and broccoli mixture using a blender or immersion blender until smooth.
- Return the blended soup to the pot over low heat. Stir in heavy cream, sherry vinegar, sugar, and season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh chives, a drizzle of olive oil, and a crack of black pepper.
Notes
For a vegan version, substitute heavy cream with coconut milk or a plant-based cream.
Adjust the seasoning with more vinegar or sugar according to your taste.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 25mg