Ingredients and Weight
- 1 tablespoon olive oil
- 1 large leek, cleaned and sliced (about 2 cups)
- 2 cloves garlic, minced
- 3 cups peeled and chopped potatoes
- 3 cups fresh broccoli florets (about 1 large head)
- 4 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- Heat olive oil over medium heat in a large pot or Dutch oven.
- Add leek and garlic; cook until softened about 5 minutes.
- Add potatoes, broccoli, chicken broth, milk, salt, and pepper. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 20 minutes.
- Purée soup with an immersion blender or in batches in a regular blender.
- Return soup to pot and warm through. Stir in Parmesan cheese, if desired.
Nutritional Information
- Calories: 200 per serving
- Fat: 10 grams
- Protein: 10 grams
- Carbohydrates: 25 grams
Dish Characteristics
- Creamy and flavorful
- Bright green color from the broccoli
- Mild yet satisfying flavor
- Vegetarian-friendly
User Comments
- "This soup is so delicious! It's creamy and has a wonderful flavor profile. I especially love the addition of broccoli, which gives it a nice crunch."
- "I'm not usually a fan of leek soup, but this recipe was a game-changer. The broccoli and potato added a perfect balance of sweetness and earthiness."
- "This soup was so easy to make and it turned out amazing! I'm definitely adding this to my weekly menu."
Special Precautions and Tips
- If you don't have an immersion blender, let the soup cool slightly before transferring to a regular blender.
- To save time, you can use frozen broccoli florets.
- Serve the soup with crusty bread or a side salad for a complete meal.
