Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Creamy Broccoli, Leek & Potato Soup is the kind of warm hug you want on a chilly day. The soup combines tender chunks of potato, vibrant green broccoli, and the delicate sweetness of leeks into a creamy, soul-soothing bowl of goodness. In just 30 minutes, you can have an enticingly velvety soup that’s not only delicious but also satisfying to the core.
Table of Contents
I’ll never forget the first time I made this cozy soup. It was one winter evening, and the wind was howling outside. I wanted something comforting, something that would fill my home with warmth. With just a few simple ingredients and a tiny bit of chopping, I created this lovely Creamy Broccoli, Leek & Potato Soup that made the house smell incredible. Since then, it’s become a staple in my winter cooking repertoire, reminding me that goodness can indeed come from simple ingredients.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, it’s perfect for weeknight dinners!
- Irresistible Flavor: The combination of creamy potatoes and fresh broccoli is both heartwarming and delightful.
- Eye-Catching Appeal: With its rich green color and garnished chives, this soup looks as good as it tastes.
- Flexible Serving: A fantastic option for lunch, dinner, or even part of a larger meal.
- Diet-Friendly Options: Easily customizable to fit dietary preferences, including vegan and gluten-free.
Ingredients You’ll Need
- 1 tablespoon extra-virgin olive oil – This adds a lovely depth of flavor to the leeks while keeping the dish light. Feel free to substitute with avocado oil for a different flavor profile.
- 1 large leek – Cleaning and thinly slicing the green and white parts gives the soup a subtly sweet, oniony flavor. If you can’t find leeks, scallions can work in a pinch.
- 2 to 3 medium Yukon Gold potatoes, cubed – Creamy when cooked, these potatoes add substance and texture, making it feel hearty. Russet potatoes are another great option but will create a slightly different texture.
- Kosher salt and freshly ground black pepper – Essential for seasoning and enhancing all the flavors. Use sea salt or any other salt you prefer as alternatives.
- 4 cups vegetable broth – This base adds depth to your soup. If you prefer a richer taste, a low-sodium chicken broth is also delightful.
- 1 medium head of broccoli – Cut into small florets, broccoli adds a lovely crunch when cooked just right. You can substitute with green beans or cauliflower based on preference.
- 1/4 cup heavy cream – This ingredient makes the soup wonderfully rich and creamy. For a lighter option, consider using coconut cream or half-and-half.
- 1 teaspoon sherry vinegar – A hint of acidity balances the creaminess. You can swap it out for apple cider vinegar if needed.
- Pinch of sugar – A little sweetness helps balance the flavors, especially if your broth is particularly savory.
- Finely chopped fresh chives – These make for a beautiful garnish and add a mild onion flavor.
How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Heat Olive Oil: In a large pot or Dutch oven, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the sliced leeks and sauté for 3 to 4 minutes, stirring occasionally. You’re aiming for the leeks to glisten without browning; this will bring out their delicate sweetness.
Add Potatoes: Toss in the cubed Yukon Gold potatoes, and season with kosher salt and freshly ground black pepper. Stir to combine with the softened leeks, ensuring the potatoes are well-coated in oil.
Pour in Broth: Pour in 4 cups of vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. This will allow the potatoes to cook through beautifully while preserving the broth’s flavor.
Cook Potatoes: Let your potatoes cook for about 15 to 20 minutes, or until they’re just about fork-tender. In the last 4 to 5 minutes, add the broccoli florets and thinly sliced stems. Simmer uncovered, watching for the broccoli to turn a vibrant green and become fork-tender.
Blend Mixture: Carefully transfer your potato, leek, and broccoli mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth. If you like a chunkier soup, blend it to a consistency you prefer.
Return to Heat: Once blended, return the mixture to the pot over low heat. Stir in the 1/4 cup of heavy cream, 1 teaspoon of sherry vinegar, a pinch of sugar, and adjust salt and pepper to taste. This is where you get to decide how creamy and flavorful your soup will be.
Serve & Garnish: Ladle the soup into bowls, topping each serving with finely chopped fresh chives, a drizzle of olive oil, a swirl of cream, and a generous crack of black pepper. This finishing touch not only adds flavor but also makes your soup look picture-perfect.
Storing & Reheating
To store leftover Creamy Broccoli, Leek & Potato Soup, let it cool to room temperature before placing it in an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. When reheating, simply thaw overnight in the fridge and warm it on the stovetop over low heat for about 10-15 minutes. Expect the flavors to deepen and meld beautifully—but note that the texture may change slightly; adding a splash of broth or cream while reheating can help refresh it!
Chef’s Helpful Tips
- Avoid overcooking your leeks; they should just be tender, not browned, for the best flavor.
- Choose medium Yukon Gold potatoes for optimal creaminess; they hold their shape while adding richness to the soup.
- If your soup is too thick, adding additional broth or water during blending will achieve your desired consistency.
- Don’t rush the simmering stage! Letting the potatoes and broccoli cook uncovered allows for flavor concentration.
- Feel free to explore different herbs or spices like thyme or nutmeg to infuse various flavor notes into your soup.
- For meal prep, you can cube your veggies a day ahead and store them in the fridge to save time.
They’re not just ingredients; they’re part of the heart of your home.
Creamy Broccoli, Leek & Potato Soup blends nourishing ingredients into a delightful dish that’s both quick and budget-friendly. I encourage you to try new variations, possibly adding some garlic or even a splash of white wine for extra depth! This soup is meant to bring comfort and happiness during the cold seasons. So grab your spoon, and let this cozy bowl of soup warm your heart!
Recipe FAQs
Can I use frozen broccoli in this recipe?
Absolutely! Frozen broccoli works well in this soup. Just make sure to thaw it first and add it towards the end of the cooking process, as it cooks more quickly than fresh broccoli. The flavor remains intact, delivering that comforting soup experience you crave.
How can I make this soup vegan?
For a vegan adaptation, simply replace the heavy cream with full-fat coconut milk, almond milk, or any non-dairy cream you prefer, and use vegetable broth. The process remains the same, and you’ll enjoy a deliciously creamy soup without the dairy.
What bread works best with this soup?
A rustic baguette or crusty sourdough loaf would be a perfect pairing with your creamy soup. Its texture provides a nice contrast, and you can use it to soak up every last drop!
How should I adjust the seasoning?
Seasoning is key to bringing out the flavors in your soup. Start with the recommended amounts, then taste as you go. Adding a hint more salt, pepper, or a squeeze of lemon juice at the end can elevate the overall flavor!
PrintMore Soups Recipes
- Winter Vegetable Soup
- Minestrone Soup | Easy Vegetable and Bean Soup
- French Onion Soup
- Homemade Ramen
- Creamy Chicken & Gnocchi Soup with Spinach
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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: Vegetarian
Description
This rich and creamy soup combines fresh broccoli, leeks, and potatoes for a delightful meal in just 30 minutes. Perfect for a quick and healthy dinner, it will warm your soul with every spoonful.
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 over medium heat and sauté the sliced leeks for 3 to 4 minutes until glistening.
- Add the cubed potatoes, seasoning them with salt and pepper. Stir to mix well with the leeks, then pour in the vegetable broth and bring it to a boil. Reduce the heat to a simmer and cover the pot.
- Cook the potatoes for 15 to 20 minutes until fork-tender. In the last 4 to 5 minutes, add the broccoli florets and stems to the pot, cooking until they are vibrant green and tender.
- Blend the mixture using a blender or immersion blender until smooth and creamy.
- Return the soup to low heat, adding the heavy cream, sherry vinegar, sugar, and additional salt and pepper to taste. Stir well to combine.
- Serve the soup in bowls, garnishing with chopped chives, a drizzle of olive oil, and a sprinkle of black pepper.
Notes
For extra flavor, feel free to add garlic when cooking the leeks.
Adjust the thickness of the soup with more broth or cream, based on your preference.
This soup can be stored in the fridge for up to 3 days and freezes well too.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
