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

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

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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