This Broccoli Leek Potato Soup is made European Style with chunks of delicious vegetables and an outstanding flavor. It’s a crowd-pleaser! Everyone will ask for seconds. Guaranteed.
Leeks | Carrots | Celery Potatoes | Broccoli | Broth Salt & Pepper | Parsley | Dill Olive Oil | Lemon Juice
Clean and chop your leeks, carrots, celery stalks and potatoes. Then clean your broccoli, cut off the florets, and split them into smaller pieces.
Cook leeks until soft, add carrots and celery, and cook for a couple of minutes. Add cubed potatoes and broccoli stems, then pour in the stock, cover and cook for 20 minutes.
Then, add broccoli florets, cover and cook until tender. Blend 1/3 of the soup until smooth then mix it back into the pot.
When serving, add fresh herbs, a squeeze of lemon, and a splash of olive oil to the serving bowl. Optional: Add a splash of cream straight to the bowl.