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
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
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