Description
This creamy broccoli, leek, and potato soup is a comforting bowl full of vibrant flavors. It’s quick to prepare and combines fresh ingredients to create a satisfying dish, perfect for 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 over medium heat. Add sliced leeks and cook for 3 to 4 minutes until glistening without browning.
- Add cubed potatoes and season with salt and pepper. Toss to combine, then pour in the broth and bring to a boil. Reduce to a gentle simmer and cover.
- Cook potatoes for 15 to 20 minutes until fork-tender. 4 to 5 minutes before they are done, add broccoli and cook uncovered until vibrant green and tender.
- Blend the mixture in a blender or with an immersion blender until smooth.
- Return the blended soup to the pot over low heat. Stir in heavy cream, sherry vinegar, sugar, salt, and pepper to taste.
- Ladle soup into bowls and top with fresh chives, a drizzle of olive oil and cream, and black pepper.
Notes
For a vegan version, substitute heavy cream with coconut milk or a dairy-free cream alternative.
Feel free to add other vegetables like carrots or celery for extra texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg