Broccoli Leek Soup
Ingredients
- 1 large bunch broccoli (about 1 1/2 pounds) ⓘ
- 1 tablespoon olive oil ⓘ
- 1 tablespoon unsalted butter ⓘ
- 2 medium leeks, white and light green parts only, thinly sliced ⓘ
- 1 medium baking potato, peeled and cut into 1-inch pieces
- 1 garlic clove, thinly sliced ⓘ
- 3 cups low sodium chicken broth or 3 cups vegetable broth ⓘ
- 3/4 teaspoon salt ⓘ
- 1 pinch fresh ground pepper ⓘ
- 1/4 cup half-and-half (optional) ⓘ
Instructions
- 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
- 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
- 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
- 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
- 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
- 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
- 7. Return soup to saucepan; add half and half and chives, and reheat briefly.
Nutrition & Diet Analysis (per serving)
643
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).