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
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 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