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potato, broccoli and leek soup

Creamy Leek, Potato, and Broccoli Soup

Course: Soup
Cuisine: American
Keyword: broccoli soup, Comfort Food, creamy soup, leek soup, potato broccoli leek soup, potato soup, vegetable soup
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 servings
Calories: 175kcal
Print Recipe

Equipment

Ingredients

  • 2 tbsps olive oil
  • 1/2 cup chopped onions
  • 1 clove garlic, minced Use more if you love garlic (I add about 1 tbsp of minced garlic)
  • 2 pounds potatoes, peeled and diced
  • 2-3 leeks
  • 2 cups Broccoli florets
  • 28 oz. gluten-free chicken broth vegetable broth for a vegan/vegetarian option
  • 2 tsp salt
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 1/2 tsp celery salt
  • 1 bay leaf
  • dash of cayenne pepper, optional

Instructions

Prep

  • Peel potatoes and dice them into 1-inch pieces
  • Remove the tough outer layer of the leek. Cut the ends off the leek and most of the green stalk then cut the leeks in half and rinse. Then slice them into 1/4" pieces.
  • Separate the broccoli florets from the stalks and break up into small pieces
    three glass bowl. One with the leeks, on with 2/3 of the potatoes and broccoli and another with the 1/3 broccoli and potatoes

Soup

  • On medium heat, add the olive oil to the stock pot or Dutch oven. Add the onion and sauté until translucent. Add the garlic and continue to sauté for about 1 minute.
    Chopped garlic being added to a pan with sautéing onions in melted butter or oil using a metal bench scraper, forming the aromatic base for Potato Broccoli and Leek Soup over a stovetop.
  • Add 2/3 of the chopped leeks and sauté for about 3 minutes. Add the chicken broth. Then add 2/3 of both the potatoes, broccoli, and all of the spices. Bring to a boil and simmer for 15-20 minutes or until everything is fork-tender.
    sautéing leeks in a stock pot
  • Let the soup cool down a bit. Remove the bay leaf with a slotted spoon. Then blend the mixture with an immersion blender or in a blender.
    pureeing all the cooked ingredient with an immersion blender
  • Once it's a smooth soup put your pot back on the stove on medium-high heat and then add the remaining potatoes, broccoli, and leeks. Bring to a boil and then let simmer for 15-20 minutes until done.
    added more vegetables to the pureed potatoes, broccoli, leek and chicken broth pureed soup

Notes

This is a great make-ahead recipe: You know they are my favorite. 
This will keep up to 4 days in the refrigerator if you want to make it for a crowd.

Freezing Soup

  • Allow the soup to cool completely before freezing
  • Ladle into freezer-safe containers in your preferred portion size. I use glass jars or containers.
  • Label each container with the contents and the date

Reheating Soup

  • Thaw the soup overnight in the refrigerator or gently in a bowl of cold water.
  • Reheat on the stove top or the microwave over low or medium heat.
  • Add a splash of broth or water if the mixture has thickened during freezing.
  • For the best texture, blend or whisk after heating to restore creaminess.

Nutrition

Calories: 175kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 1485mg | Potassium: 814mg | Fiber: 5g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 61mg | Calcium: 58mg | Iron: 2mg