Description
This Creamy Broccoli, Leek & Potato Soup is the perfect cozy meal for chilly days. With its delightful flavors and quick preparation, it’s an ideal choice for a healthy, comforting dinner.
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 the sliced leeks and cook for 3 to 4 minutes, stirring occasionally until just glistening.
- Add cubed potatoes, seasoning with salt and pepper, and toss to combine with the leeks.
- Pour in the vegetable broth, bring to a boil, then reduce heat to a gentle simmer and cover the pot.
- Cook potatoes for 15 to 20 minutes until fork-tender. With about 4 to 5 minutes remaining, add broccoli and simmer uncovered until vibrant green and tender.
- Transfer soup to a blender or use an immersion blender to blend until smooth.
- Return to low heat, add heavy cream, vinegar, sugar, and season with salt and pepper to taste. Stir well.
- Ladle the soup into bowls and top with fresh chives, a drizzle of olive oil and cream, and freshly cracked black pepper.
Notes
Substitute cream with a dairy-free alternative for a lighter version.
For added flavor, experiment with herbs such as thyme or parsley.
Adjust the thickness by adding more broth before blending if desired.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg