Broccoli, Leek, and Potato Soup

There may be no kissing after eating this creamy broccoli, leek, and potato soup, but with its delightful taste, you won't mind!

• Preparation Time: 35 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 15 mins
• Calories: 297 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 3 cups chicken stock
• 3 stalks celery, chopped
• 4 slices bacon, diced
• 1 medium onion, chopped
• 3 green onions, chopped
• 3 cups broccoli florets
• 1 teaspoon herbes de Provence
• 3 large leeks, chopped
• 3 medium Yukon Gold potatoes, cubed
• 0.5 teaspoon salt
• 0.5 teaspoon ground coriander
• 2.5 cups whole milk
• 0.5 teaspoon fennel seed, crushed

Recipe Instructions

Step 1

Cook bacon and oil in a large pot over medium heat, stirring occasionally, until bacon is golden brown and has released its grease, about 7 minutes. Add leeks, celery, onion, and butter; cook and stir until leeks have softened, about 7 minutes.

Step 2

Add stock, potatoes, herbes de Provence, pepper, coriander, fennel, and salt; increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli and simmer for 5 minutes. Add milk and continue simmering until vegetables are tender, about 5 more minutes.

Step 3

Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.