Creamy Broccoli Leek Potato Soup

$- 2 tablespoons olive oil - 1 large leek, chopped (white and light green parts only) - 2 medium potatoes, peeled and diced - 4 cups vegetable broth - 4 cups broccoli florets - 1 cup heavy cream or coconut cream - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh chives for garnish To make this soup, gather all your ingredients first. Start with olive oil, which gives a nice base flavor. Next, choose a large leek. Make sure to chop the white and light green parts for the best taste. You’ll need two medium potatoes. Peel and dice them into small pieces for even cooking. The vegetable broth adds depth and keeps the soup light yet hearty. Broccoli florets are crucial for that vibrant color and nutrition. For creaminess, add one cup of either heavy cream or coconut cream. Garlic powder elevates the flavor; it’s a simple, quick way to add taste. Don’t forget salt and pepper. They enhance all the other flavors in your soup. Lastly, fresh chives make a beautiful garnish that adds a burst of color and a mild onion flavor. {{ingredient_image_1}} - Chopping the leek Start by rinsing the leek under cool water. Cut off the dark green tops. Slice the leek down the middle and chop it into thin pieces. Make sure to use only the white and light green parts. This gives the soup a nice, mild flavor. - Dicing the potatoes Peel the potatoes, then cut them into small cubes. Aim for uniform pieces. This helps them cook evenly in the soup. Set them aside until you’re ready to add them to the pot. - Sautéing the leek In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped leek and stir it often. Cook for about three to four minutes. You want the leek to soften and become fragrant. - Adding potatoes and broth Next, add the diced potatoes to the pot. Stir them in and cook for about five minutes. Then, pour in four cups of vegetable broth. Bring this mixture to a boil, then lower the heat to let it simmer. - Simmering the soup Allow the soup to simmer for about ten minutes. You want the potatoes to become tender. After that, add four cups of broccoli florets, garlic powder, salt, and pepper. Simmer for another five to seven minutes until the broccoli turns bright green. - Pureeing the soup Remove the pot from heat. Use an immersion blender to puree the soup until it’s nice and smooth. If you don’t have one, carefully transfer the soup in batches to a blender. Blend it until creamy. - Mixing in the cream and seasoning Stir in one cup of heavy cream, or coconut cream for a vegan option. This gives the soup a rich taste. Taste it and add more salt and pepper if needed. If the soup cooled down, return the pot to low heat to warm it up gently. Using an immersion blender is a quick way to blend your soup. You can blend it right in the pot. This saves time and cuts down on cleanup. If you use a traditional blender, let the soup cool a bit first. Blend it in batches for safety. Both methods will give you a creamy texture. To boost the flavor, try adding spices and herbs. A pinch of nutmeg can add a warm touch. Fresh thyme or dill also works well. Lemon zest adds brightness, while a dash of cayenne pepper gives a kick. Experiment with what you like best to make the soup your own. Presentation matters! Serve the soup in bowls with a swirl of cream on top. Sprinkle fresh chives for color and flavor. For a full meal, pair it with crusty bread. You can also serve a simple green salad on the side for crunch and freshness. Pro Tips Choose Fresh Ingredients: Fresh broccoli and leeks will enhance the flavor and texture of your soup. Look for vibrant green florets and firm leeks for the best results. Adjust Creaminess: For a lighter soup, use less cream or substitute with a plant-based cream. For a richer texture, add more cream to taste. Use an Immersion Blender: An immersion blender is perfect for pureeing soups directly in the pot, saving you time and reducing cleanup. Garnish Creatively: Elevate your presentation with creative garnishes like toasted nuts or croutons for added texture and flavor contrast. {{image_2}} You can make this soup vegan by swapping heavy cream for coconut cream. Coconut cream adds a rich texture and a hint of sweetness. It blends well with the broccoli and leek flavors. To use coconut cream, follow the same steps in the recipe. Just add it at the end, stirring well. Your soup will still be creamy and delightful! Feel free to get creative with your veggies. If you want a twist, try adding spinach or kale instead of broccoli. You can also use cauliflower for a unique taste. Carrots can add a sweet note, while peas bring a fresh vibe. These swaps will not change the cooking time much, so you can enjoy your soup in no time! Adding cheese can enhance the flavor of your soup. Try sharp cheddar or creamy goat cheese for a richer taste. Sprinkle some cheese on top before serving for a gooey finish. You can also experiment with different seasonings. A pinch of nutmeg or a dash of smoked paprika adds depth. Fresh herbs like thyme or parsley give the dish a bright touch. To keep your Broccoli Leek Potato Soup fresh, let it cool first. Then, pour it into an airtight container. Store it in your fridge for up to three days. When you want to enjoy it again, make sure to check for any signs of spoilage. If it smells off or looks strange, it’s best to toss it. For long-term storage, freezing is a great option. First, cool the soup completely. Then, use freezer-safe containers or bags. Leave some space at the top for expansion. Your soup will stay good for about three months in the freezer. When you are ready to eat, just thaw it in the fridge overnight. To reheat your soup, you can use a pot on the stove. Heat it over low to medium heat. Stir often to keep it from sticking. If it’s too thick, add a little water or broth to loosen it up. You can also microwave it in a bowl. Just cover it loosely and heat in short bursts, stirring in between. Enjoy your warm, creamy soup! Broccoli Leek Potato Soup can last about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Always check for signs of spoilage. If it smells sour or has mold, throw it out. Yes, you can make this soup ahead of time. It tastes great when made a day early. To prepare, cook the soup and let it cool. Store it in the fridge. When ready to eat, simply reheat it gently on the stove. This soup pairs well with many side dishes. Consider crusty bread for dipping. A light salad can add freshness. You could also serve it with cheese to enhance the flavors. This blog post covered all you need for a tasty Broccoli Leek Potato Soup. We went through the ingredients, step-by-step instructions, and helpful tips. You learned how to make it creamy and flavorful, plus how to store and reheat it properly. Remember, cooking can be fun and easy. Don’t hesitate to try new flavors or ingredients. Enjoy your soup journey with confidence, and keep experimenting!$

Creamy Broccoli Leek Potato Soup

A rich and creamy soup made with broccoli, leeks, and potatoes, perfect for a comforting meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 tablespoons olive oil
1 large leek, chopped (white and light green parts only)
2 medium potatoes, peeled and diced
4 cups vegetable broth
4 cups broccoli florets
1 cup heavy cream or coconut cream
1 teaspoon garlic powder
to taste salt and pepper
for garnish fresh chives

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped leek and sauté for 3-4 minutes until softened, stirring occasionally.
Add the diced potatoes to the pot and cook for another 5 minutes, stirring often.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.
Add the broccoli florets, garlic powder, salt, and pepper. Simmer for an additional 5-7 minutes, until the broccoli is bright green and cooked.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Stir in the heavy cream (or coconut cream) for added richness, then season with additional salt and pepper if needed.
Return the pot to low heat, warming the soup gently if it has cooled.

Notes

Serve with a swirl of cream and fresh chives. Pair with crusty bread for dipping.

Keyword broccoli, creamy, soup, vegetarian