Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Cozy winter nights call for a bowl of warmth and comfort, and nothing encapsulates that feeling quite like a steaming bowl of Creamy Broccoli, Leek & Potato Soup. This soup is a delightful blend of tender vegetables that deliver both heartiness and a creamy texture, perfect for chasing away the winter chill. With a vibrant combination of freshly cut broccoli, soft potatoes, and sweet leeks simmered together, it offers a satisfying richness that feels indulgent without weighing you down.
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I first stumbled upon this creamy concoction during a cold, drizzly afternoon. As I stepped into my cozy kitchen, the aroma of sautéing leeks wrapped around me like a warm hug. I knew immediately this would become a staple in our home. Not only is it simple to whip up in just 30 minutes, but its flavors meld together perfectly, showcasing the beauty of winter produce. Whether you’re serving it as a starter for a holiday feast or enjoying it solo during a cozy night in, this recipe will soon become a go-to favorite!
Why You’ll Love This Recipe
- Simple & Quick: You can have this comforting soup ready in just 30 minutes—a perfect meal for busy nights.
- Irresistible Flavor: The combination of creamy potatoes, sweet leeks, and bright broccoli creates a harmony of taste that’s simply delicious.
- Eye-Catching Appeal: The vibrant green color makes it a stunning dish that looks as good as it tastes.
- Flexible Serving: This soup works beautifully as an appetizer, main course, or even a light lunch.
- Diet-Friendly Options: Feel free to make it gluten-free or dairy-free by swapping out the cream and using a suitable broth.
Ingredients You’ll Need
- 1 tablespoon extra-virgin olive oil: Used for sautéing the leeks, olive oil adds healthy fat and flavor. You can substitute with canola or avocado oil if needed.
- 1 large leek, cleaned and thinly sliced (green and white parts): Leeks add a subtle onion-like sweetness that enhances the soup’s overall taste. Make sure to wash them thoroughly, as dirt can often hide between the layers.
- 2 to 3 medium Yukon Gold potatoes, cubed: Yukon Golds give a creamy texture without needing to use too much cream. You can swap them for Russet potatoes, but the flavor may vary slightly.
- Kosher salt and freshly ground black pepper: Essential for seasoning, these help to elevate the flavors in the soup. Adjust to your taste.
- 4 cups vegetable broth: Use low-sodium vegetable broth for a healthier option; homemade broth can also add a personal touch to your soup.
- 1 medium head of broccoli, cut into small florets and stems thinly sliced: Broccoli not only adds a pop of color but also boosts nutritional value. You can substitute this with cauliflower for a different flavor profile.
- 1/4 cup heavy cream: The heavy cream provides that luxuriously creamy texture. For a lighter version, consider using half-and-half or coconut milk.
- 1 teaspoon sherry vinegar, plus more to taste: This helps to brighten the flavors; if unavailable, white wine vinegar can be a good alternative.
- Pinch of sugar: A small amount balances the flavors; remember, a little goes a long way!
- Finely chopped fresh chives, for garnish: Chives add a lovely fresh element and a crisp finish to each bowl. If you don’t have chives, green onions work well too.
How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Heat the Olive Oil: In a large pot or Dutch oven, heat 1 tablespoon of extra-virgin olive oil over medium heat. The oil should shimmer but not smoke, creating a perfect base for sautéing.
Sauté the Leeks: Add the sliced leeks to the pot and cook for 3 to 4 minutes, stirring occasionally. You want the leeks to become tender and glistening without browning, which means they’ll release their sweet flavors beautifully.
Add Potatoes and Season: Toss in your cubed Yukon Gold potatoes, seasoning them with kosher salt and freshly ground black pepper. Give everything a good toss to ensure the leeks coat the potatoes with flavor.
Simmer with Broth: Pour in 4 cups of vegetable broth and increase the heat to bring the mixture to a boil. Once bubbling, reduce to a gentle simmer and cover the pot. Allow the potatoes to cook for about 15 to 20 minutes until they are nearly fork-tender.
Incorporate Broccoli: About 4 to 5 minutes before the potatoes finish cooking, add in the small florets and thinly sliced stems of the broccoli. Continue simmering uncovered until the broccoli is vibrant green and fork-tender—this should take another 4 to 5 minutes.
Blend to Creaminess: Carefully transfer the soup mixture to a blender, or use an immersion blender for ease. Blend until smooth and creamy, ensuring there are no lumps left. This step transforms the soup into a beautiful and rich base.
Stir in Cream and Seasonings: Return the blended soup to the pot over low heat. Stir in 1/4 cup of heavy cream, 1 teaspoon of sherry vinegar, and a pinch of sugar. Adjust the flavor with salt and pepper to taste and warm it thoroughly.
Serve with Style: To serve, ladle the soup into bowls. Brighten it up with a sprinkle of finely chopped fresh chives, drizzle a touch more olive oil, and finish with a generous crack of black pepper for a touch of spicy warmth.
Storing & Reheating
To store Creamy Broccoli, Leek & Potato Soup, let it cool to room temperature before transferring to airtight containers. You can keep it in the refrigerator for up to 4 days. If you wish to freeze the soup, pour it into freezer-safe containers, leaving some space for expansion. It should keep well for up to 3 months; however, note the creaminess may slightly change after freezing. When reheating, warm it on the stovetop over low heat, stirring often, for about 10-15 minutes until heated through. A splash of water or broth can revive the texture if needed.
Chef’s Helpful Tips
- Avoid overcooking the broccoli; it should maintain its vibrant green color and not become mushy.
- For an even creamier texture, blend the soup in batches if your blender isn’t large enough.
- If you like a slightly tangy flavor, adjust your sherry vinegar to taste before serving.
- Make it a meal by serving with crusty bread or a fresh green salad for added texture and flavor.
- Make ahead: This soup actually tastes even better the next day once the flavors have had time to meld together!
Similarly, I encourage you to experiment with the ingredients and make each bowl your own from any cozy little twists. You might just find a variation you adore even more!
Recipe FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli is a great time-saver and can easily be substituted. Just add it in the last 3-4 minutes of cooking to ensure it doesn’t overcook.
How can I make this soup vegan?
To veganize this recipe, simply replace the heavy cream with full-fat coconut milk or a non-dairy cream. Ensure the vegetable broth is plant-based, and the soup will still be rich and creamy.
What’s the best way to garnish the soup?
Fresh herbs like chives or parsley are excellent choices for garnishing. A sprinkle of red pepper flakes can also add a beautiful pop of color and a hint of spice.
Can this soup be made in advance?
Yes, you can prepare this soup a day or two ahead. Just store it in the refrigerator and reheat it on the stove when you’re ready to serve. The flavors deepen over time, making it even tastier!
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📖 Recipe Card
Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Comfort Food
Description
This creamy broccoli, leek & potato soup is a comforting option for any meal. With simple ingredients and quick preparation, it brings together a delightful blend of flavors that warms you up on chilly days. Perfect for a cozy dinner or a healthy lunch!
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
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 glistening.
- Add the cubed potatoes and season with salt and pepper then toss to combine with the leeks.
- Pour in the vegetable broth and bring to a boil; reduce to a gentle simmer and cover the pot.
- Cook the potatoes for 15 to 20 minutes until fork-tender, then add the broccoli 4 to 5 minutes before they are done.
- Continue simmering uncovered for another 4 to 5 minutes until the broccoli is bright green and fork-tender.
- Blend the potato, leek, and broccoli mixture using a blender or immersion blender until completely smooth.
- Return the mixture to the pot over low heat; stir in the heavy cream, vinegar, sugar, salt, and pepper to taste.
- Ladle the soup into bowls and garnish with fresh chives, a drizzle of olive oil, and a crack of black pepper.
Notes
Adjust the cream and vinegar to taste for a richer flavor.
For a vegan version, substitute heavy cream with coconut cream or a dairy-free alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
