Broccoli Leek Potato Soup

Course: Soup

Cuisine: European

Prep Time: 15

Cook Time: 35

Servings:

Calories: 176kcal

Author: Edyta

This Broccoli Leek Potato Soup is made the European Style with chunks of delicious vegetables and an outstanding flavor. It's a crowd-pleaser! Everyone will ask for seconds. Guaranteed.

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Equipment

1 Pot with Lid
1 Cutting Board
1 Chefs knife to chop the veggies
1 Paring knife or peeler to peel the veggies
1 Ladle
6 Serving bowls

Ingredients

2 Leeks cleaned and chopped
2 Carrots medium, peeled and chopped
2 Celery stalks cleaned and chopped
4 Yellow Potatoes medium size, chopped
1 Head of Broccoli Florets cut off and split, stem peeled and chopped.
5 cups Chicken or Vegetable Broth or Water If using water, you may add 2 tablespoons of Better than Bouillon.
Salt and Pepper to taste
2 tbsp Parsley or Dill cleaned and chopped
5 tbsp Extra Virgin Olive Oil optional to serve
Lemon Juice squeeze, optional to serve

Instructions

Prepare your vegetables:

Clean and chop your leeks. They tend to be pretty dirty. Cut off the green part, then split the leek in half alongside, and then separate the leek's leaves in between your fingers and rinse each under the water, making sure that no sand is left. Then, chop them into small pieces.
Peel and chop carrots;
Clean and chop the celery stalks;
Peel and cube the potates;
Clean your broccoli, cut off the florets, and split them into smaller pieces; don't discard the stems; peel them from the tough outer layer and then chop. Make sure you peel your stems well, as they are very fibrous. If you don't, you may end up with unedible fibrous pieces. But these stems are delicious and add extra texture to the soup.

Cooke the soup:

In a Dutch Oven or other pot with a lid, heat butter or olive oil;
Add leeks and cook for a couple of minutes until soft and translucent;
Add carrots and celery and cook for another couple of minutes;
Add cubed potates;
Add the broccoli stems and pour the stock or water; cover and cook for 20 minutes;
After 20 minutes, add broccoli florets, bullion (if using), or salt and pepper; cover and cook for another 10-15 minutes until the broccoli florets are tender.

Finish up the soup:

Pour 1/3 of your soup into the blender and blend until smooth; add it back to the pot and mix;
Chop fresh parsley or dill;
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 and mix it.

Notes

How long does this soup last? Can I freeze it?

The soup can stay fresh in a fridge for up to 3 days or in a freezer for up to 3 months.

What is the best way to thicken the soup?

It depends on what you want to achieve and your dietary restrictions. You can use flour or potato starch mixed with water and add it to the soup. But you can also take part of the soup, blend it in a blender, and add it back to the soup. The starch from potatoes will make it thick and creamy.

How do you make potato soup that doesn't taste bland?

Good quality chicken or vegetable broth will do wonders. If you have a homemade chicken broth, that's even better. To boost the flavor, use Better than Boulion. To finish up the soup, add fresh herbs. A squeeze of lemon juice will intensify all the flavors, and a drizzle of olive oil will make the soup taste irresistible.

Is frozen broccoli better than fresh for the soup?

Frozen broccoli will work as well as fresh ones, so by all means, use those if you have them in a freezer.

How to serve this broccoli soup

In Europe, people often eat soup as lunch or first course for dinner, accompanied by a roll or a piece of good quality bread.

Nutrition