Description
This creamy broccoli, leek & potato soup is a quick and comforting dish made with fresh ingredients. Its irresistible flavor and simple preparation make it perfect for a cozy dinner on a chilly night.
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 glistening.
- Season the cubed potatoes with salt and pepper, then add them to the pot; toss with leeks. Pour in the vegetable broth, bring to a boil, then reduce to a gentle simmer and cover.
- Cook potatoes for 15 to 20 minutes until fork-tender. When 4 to 5 minutes remain, stir in the broccoli and simmer uncovered until veggies are vibrant and tender.
- Blend the soup mixture until smooth using a blender or immersion blender.
- Return the blended soup to low heat. Stir in heavy cream, sherry vinegar, sugar, and season with salt and pepper to taste.
- Ladle the soup into bowls, garnishing with fresh chives, a drizzle of olive oil, and fresh cracked black pepper.
Notes
For a richer soup, adjust the amount of heavy cream to taste.
Feel free to use frozen broccoli if fresh is not available.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg