Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Creamy Broccoli, Leek & Potato Soup is the ultimate cozy companion for any brisk winter evening. With its velvety texture and rich, comforting flavors, this soup captures the essence of comfort food in every spoonful. The combination of fresh broccoli, tender potatoes, and sweet leeks creates a harmony of taste that’s both nourishing and satisfying. Plus, with just 30 minutes from start to finish, you really can’t beat this homemade option over store-bought varieties. It’s quick, simple, and sure to warm you up from the inside out.
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I first discovered this delightful recipe during one particularly frosty January. With snow falling gracefully outside and a craving for something luxurious but uncomplicated, I turned to my kitchen. A few fresh ingredients and half an hour later, I was enjoying a bowl of Creamy Broccoli, Leek & Potato Soup while wrapped in my coziest blanket. It was a moment of bliss that I now cherish every winter. I invite you to recreate this warmth in your own home.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, making it perfect for a weeknight dinner.
- Irresistible Flavor: The combination of creamy broth with earthy, sweet leeks and fresh broccoli is unforgettable.
- Eye-Catching Appeal: Its vibrant green color brightens up any table, making it not just a meal, but a centerpiece.
- Flexible Serving: Perfect for lunch, dinner, or as a starter before a festive meal.
- Diet-Friendly Options: Easily adaptable for gluten-free and dairy-free diets by substituting ingredients.
Ingredients You’ll Need
- 1 tablespoon extra-virgin olive oil: Provides healthy fat and flavor. Feel free to use any neutral oil if that’s what you have on hand.
- 1 large leek, cleaned and thinly sliced, green and white parts: Brings a subtle sweetness; washing thoroughly is key as dirt often hides within the layers.
- 2 to 3 medium Yukon Gold potatoes, cubed: Their creamy texture makes the soup hearty. Substitute with other waxy potatoes if necessary.
- Kosher salt and freshly ground black pepper: Essential for enhancing the soup’s flavors; adjust to your personal taste.
- 4 cups vegetable broth: A flavorful base; homemade or store-bought works well. Use chicken broth for added richness.
- 1 medium head of broccoli, cut into small florets, stems thinly sliced, with woody ends discarded: Adds freshness and nutrition. Frozen broccoli can be used as a substitute in a pinch.
- 1/4 cup heavy cream: Makes the soup luxuriously creamy; opt for coconut milk for a dairy-free version.
- 1 teaspoon sherry vinegar, plus more to taste: Adds a bit of acidity to balance the flavors; you can also use apple cider vinegar.
- Pinch of sugar: Balances the soup’s natural bitterness. It’s optional, but I love the depth it adds.
- Finely chopped fresh chives, for garnish: They provide a pop of color and fresh flavor. Other herbs could work too, such as parsley or dill.
How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Heat the olive oil: In a large pot or Dutch oven, warm 1 tablespoon of extra-virgin olive oil over medium heat. You want it to shimmer without smoking; this takes about a minute.
Cook the leeks: Add the sliced leeks to the pot, stirring occasionally for 3 to 4 minutes until they’re just glistening and tender but not browned. The leeks give off a lovely aroma that fills the kitchen.
Add potatoes and seasoning: Cube 2 to 3 medium Yukon Gold potatoes and toss them into the pot with a generous pinch of kosher salt and freshly ground black pepper. Mix well, ensuring the leeks coat the potatoes.
Pour in the broth: Add 4 cups of vegetable broth to the pot and increase the heat to bring it to a boil. Once boiling, reduce the heat and cover, letting it gently simmer.
Simmer until tender: Allow the potatoes to cook for 15 to 20 minutes until they are nearly fork-tender. About 4 to 5 minutes before your potatoes are done, add 1 medium head of broccoli—cut into florets and thinly sliced stems. Continue simmering uncovered for another 4 to 5 minutes; the broccoli should turn a vibrant green and be tender.
Blend the mixture: Carefully transfer your potato, leek, and broccoli mix to a blender, or use an immersion blender directly in the pot. Blend until the mixture is completely smooth and velvety.
Combine with cream: 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 seasoning with salt and pepper to taste.
Serve beautifully: Ladle the soup into bowls, finishing with a sprinkle of finely chopped fresh chives, a drizzle of olive oil, and a crack of black pepper for that perfect touch.
Storing & Reheating
This soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let it cool completely, then transfer it to freezer-safe bags or containers, where it will keep for up to 3 months. When you’re ready to enjoy it again, simply reheat in a saucepan over low heat, stirring occasionally. Remember that the texture may change slightly after freezing, so you can revive the creaminess by adding a splash more cream or broth.
Chef’s Helpful Tips
- Avoid overcooking the broccoli. You want it bright green and tender but not mushy.
- If you prefer a richer flavor, try sautéing the leeks until lightly caramelized before adding the potatoes.
- To make it easier on your blender, let the soup cool slightly before blending to avoid any splatters.
- For an extra burst of flavor, toss in some garlic with the leeks!
- Experiment with various herbs or spices such as thyme or nutmeg to suit your taste.
This Creamy Broccoli, Leek & Potato Soup is not just easy to make, but it’s also a wonderful way to incorporate more vegetables into your diet while indulging in comforting flavors. Don’t hesitate to play around with the ingredients and make it your own. You might find a personal twist that you love even more! Enjoy each comforting spoonful and share the warmth with those you love.
Recipe FAQs
Can I make this soup in advance?
Absolutely! This soup stores really well. Just prepare it, let it cool, and store it in the refrigerator or freezer. When you’re ready to enjoy it, reheat on the stovetop or in the microwave.
Is this soup vegan-friendly?
You can easily adapt this recipe to be vegan by omitting the heavy cream and using coconut milk along with vegetable broth. Additionally, use a splash of apple cider vinegar instead of sherry vinegar to maintain the balance of flavors.
How can I thicken the soup if it’s too runny?
If you find your soup is thinner than you’d like, you can blend in an additional cooked potato or a bit of cornstarch mixed with cold water to thicken it. A touch of extra heavy cream will also enhance its richness.
Can I use frozen broccoli?
Definitely! If you’re short on time or fresh ingredients, frozen broccoli works just fine. Add it to the pot with the potatoes and cook until tender, as frozen broccoli usually cooks faster than fresh.
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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 soup combines vibrant broccoli, tender potatoes, and flavorful leeks in a comforting bowl. Perfect for a quick and satisfying meal, it’s healthy, easy to make, and packed with delightful flavors.
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 sauté for 3 to 4 minutes until glistening, avoiding browning.
- Incorporate the cubed potatoes and season with salt and pepper. Mix well. Pour in the vegetable broth and bring to a boil. Lower to a gentle simmer and cover the pot.
- Cook the potatoes for 15 to 20 minutes until fork-tender. Add the broccoli 4 to 5 minutes before the potatoes finish, simmering uncovered until the broccoli is vibrant and tender.
- Blend the potato, leek, and broccoli mixture using a blender or immersion blender until smooth.
- Return the blended soup to low heat. Stir in the heavy cream, sherry vinegar, sugar, and adjust salt and pepper to taste.
- Serve in bowls, garnished with fresh chives, a drizzle of olive oil and cream, and a sprinkle of black pepper.
Notes
For added depth, consider adding garlic when cooking the leeks.
This soup can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
Adjust the cream and vinegar to your taste for a richer flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg
