Name: Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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

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Creamy Broccoli, Leek & Potato Soup is the ultimate cozy bowl for chilly winter evenings. This soup embraces the delightful flavors of earthy leeks, vibrant broccoli, and creamy Yukon gold potatoes, creating a wholesome blend that warms not only your body but your spirit as well. The best part? It’s ready in just 30 minutes, making it a perfect option for a weeknight dinner when time is short, but comfort is still essential.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

I first stumbled upon a version of this soup on a particularly cold day, when I craved something hearty yet healthy. As I chopped the fresh ingredients, the inviting aroma of sautéing leeks filled my kitchen, making me feel like I was enjoying a warm hug from the inside out. Whether you enjoy it with a crusty bread or on its own, this creamy delight has a way of bringing smiles and satisfied sighs to everyone at the table. I can’t wait for you to try this nourishing Creamy Broccoli, Leek & Potato Soup; it truly captures the essence of winter in every spoonful.

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 30 minutes – perfect for busy nights.
Irresistible Flavor: Smooth, creamy texture with a hint of sweetness from leeks and a bright pop from broccoli.
Eye-Catching Appeal: The vibrant green color makes each bowl a delight to behold.
Flexible Serving: Enjoy it as a light lunch, cozy dinner, or even as an appetizer at a gathering.
Diet-Friendly Options: Easily adaptable for vegan or gluten-free diets with simple substitutions.

Ingredients You’ll Need

1 tablespoon extra-virgin olive oil: This oil adds a fruity flavor and helps sauté the leeks, creating that delicious base. You can substitute with vegetable oil if needed.
1 large leek, cleaned and thinly sliced, green and white parts: Leeks introduce a subtle sweetness and depth. Ensure to wash thoroughly to remove any grit.
2 to 3 medium Yukon gold potatoes, cubed: These creamy potatoes add body to the soup. You can swap for red potatoes if desired, though they may be slightly less creamy.
Kosher salt and freshly ground black pepper: Basic yet essential for enhancing all the flavors.
4 cups vegetable broth: This liquid forms the soup’s base; homemade or store-bought works just fine. If you’re looking for a lighter touch, low-sodium broth is a great option.
1 medium head of broccoli, cut into small florets, stems thinly sliced: Broccoli provides vitamins and a lovely texture. You can substitute with cauliflower for a different flavor.
1/4 cup heavy cream: Adds a luxurious richness. For a lighter version, consider coconut milk or cashew cream for a vegan alternative.
1 teaspoon sherry vinegar, plus more to taste: This acidity brightens the soup. White wine vinegar can be used if sherry vinegar isn’t available.
Pinch of sugar: Balances the flavors beautifully, without making the soup sweet.
Finely chopped fresh chives, for garnish: Chives give a mild onion flavor and a fresh touch when sprinkled on top before serving.

How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

Heat the oil: In a large pot or Dutch oven, heat 1 tablespoon of extra-virgin olive oil over medium heat. Once shimmering, give it a moment to become fragrant.

Sauté the leeks: Add the sliced leeks and cook, stirring occasionally for 3 to 4 minutes until they are just glistening and soft. You want to avoid browning them, as that can change their sweet flavor.

Combine potatoes and season: Toss in 2 to 3 medium Yukon gold potatoes, cubed, along with a generous pinch of kosher salt and freshly ground black pepper. Stir to coat the potatoes in the flavorful leeks, allowing everything to mingle.

Add the broth and simmer: Pour in 4 cups of vegetable broth and raise the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to maintain a gentle simmer, covering the pot to retain the heat.

Cook the potatoes: Allow the potatoes to simmer gently for 15 to 20 minutes. You’ll know they’re ready when they are fork-tender. This step is essential, as it ensures a creamy texture later.

Introduce the broccoli: About 4 to 5 minutes before the potatoes finish cooking, stir in the small florets and thinly sliced stems of 1 medium head of broccoli. Keep the pot uncovered and let it simmer. The broccoli will turn a vibrant green and become tender when finished.

Blend the soup: Carefully transfer the mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup reaches a silky, smooth consistency.

Return to heat and season: Transfer the blended soup back to the pot set over low heat. Stir in 1/4 cup of heavy cream, 1 teaspoon of sherry vinegar, a pinch of sugar, plus additional salt and pepper to taste. Mix until thoroughly combined, letting everything heat through for a couple of minutes.

Serve with flair: When ready to dish up, ladle the warm soup into bowls, topping each with a sprinkle of finely chopped fresh chives, a drizzle of olive oil, a dash of cream, and a crack of black pepper to finish.

Storing & Reheating

This Creamy Broccoli, Leek & Potato Soup can be stored in the refrigerator for up to 4 days in an airtight container. If you plan to enjoy it later, allow it to cool before sealing it tight. For longer storage, pour the soup into freezer-safe containers and freeze for up to 3 months. When you’re ready to dig in again, reheat it in a pot over low heat for about 10 minutes, stirring occasionally. The texture might be a bit different after freezing, but an extra splash of cream or broth can refresh its creaminess.

Chef’s Helpful Tips

Avoid browning the leeks: Maintain the oil temperature to keep leeks tender and sweet.
Choose ripe potatoes: Ensure your Yukon gold potatoes are fresh for the best texture.
Timing is key: Don’t rush adding the broccoli, as it needs less time to cook than the potatoes.
Adjust creaminess as needed: If the soup seems thick, stir in more broth until you reach the desired consistency.
Fresh herbs matter: Use freshly chopped chives for that bright pop of flavor; dried herbs can be too overpowering.

There’s nothing quite like holding a steaming bowl of Creamy Broccoli, Leek & Potato Soup in your hands as the winter winds whistle outside. This dish is not just food; it’s a remedy and a reminder that simple ingredients can create something vibrant and satisfying. It invites you to cozy up, connect over shared meals, and embrace the joys of cooking with all that warmth on a chilly day.

Recipe FAQs

Can I make this soup vegan?

Absolutely! To make it vegan, simply replace the heavy cream with coconut milk or any plant-based cream. Also, ensure your vegetable broth is vegan-friendly.

Can I use frozen broccoli?

Yes, frozen broccoli can be used in place of fresh. Just add it into the soup about 5 minutes before blending, allowing it time to thaw and cook through.

How thick should the soup be?

The thickness can be adjusted to your preference. If you like a thicker consistency, use more potatoes or less broth. For a thinner soup, gradually add more broth until it reaches your desired texture.

Is this soup freezer-friendly?

Yes! This soup freezes beautifully. Just make sure to allow it to cool completely before transferring it to freezer-safe containers. Reheat slowly when you’re ready to enjoy it again!