Broccoli, Leek, and Potato Soup recipe

Name: Broccoli, Leek, and Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: ½ teaspoon salt; 2 tablespoons butter; 1 onion, chopped; 2 tablespoons olive oil; 1 teaspoon ground black pepper; 3 cups chicken stock; 3 Yukon Gold potatoes, cubed; 3 stalks celery, chopped; 4 slices bacon, diced; 2 ½ cups whole milk; 3 cups broccoli florets; ½ teaspoon ground coriander; ½ teaspoon fennel seed, crushed; 1 teaspoon herbes de Provence; 3 green onions, chopped (Optional); 3 large leeks, chopped

Recipe Instructions

Step 1

Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.

Step 2

Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.

Step 3

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.