Broccoli, Leek And Potato Soup Recipe

Recipe By Slurrp

This creamy and comforting broccoli, leek, and potato soup is the perfect dish for a chilly day. Packed with nutritious vegetables, this soup is not only delicious but also easy to make. The combination of broccoli, leek, and potato creates a rich and velvety texture, while the flavors blend together beautifully. Serve it as a starter or a main course, and enjoy the warmth and goodness of this hearty soup.

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45minstotal
45m.total
Broccoli, Leek And Potato Soup
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Ingredients for Broccoli, Leek And Potato Soup Recipe

  • 1/2 tablespoon Butter
  • 1/2 part Leeks, White And Light Green Only, Chopped
  • 1/2 Medium Potatoes, Peeled And Chopped
  • 1 cup Vegetable Broth
  • 1/4 Head Of Broccoli, Cut Into Florets
  • As required Salt And Pepper, To Taste
  • as per your need Optional Garnish: Grated Cheese Or Sour Cream

Directions: Broccoli, Leek And Potato Soup Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Peel and chop the potatoes into small cubes. Trim and chop the leeks, discarding the tough green parts. Cut the broccoli into florets.
  • STEP 2.In a large pot, melt butter over medium heat. Add the leeks and cook until softened, about 5 minutes. Add the potatoes and cook for another 5 minutes, stirring occasionally.
  • STEP 3.Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
  • STEP 4.Add the broccoli florets to the pot and cook for an additional 5 minutes, or until the broccoli is tender but still vibrant green.
  • STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Season with salt and pepper to taste.
  • STEP 6.Serve the soup hot, garnished with a sprinkle of grated cheese or a dollop of sour cream, if desired.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Tips

  • For a lighter version, you can use low-fat milk instead of cream.
  • Feel free to add other vegetables like carrots or cauliflower for extra flavor and texture.
  • If you prefer a chunkier soup, you can reserve some of the cooked vegetables before pureeing.
  • To make the soup more filling, you can add cooked chicken or bacon as a topping.
  • Serve the soup with crusty bread or a side salad for a complete meal.

Storage and Serving

  • This soup can be stored in the refrigerator for up to 3 days.
  • To freeze the soup, let it cool completely and transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months.
  • When reheating the soup, you may need to add a splash of water or broth to thin it out, as it may thicken in the refrigerator or freezer.
  • Garnish the soup with fresh herbs like parsley or chives for an extra pop of flavor.
  • Serve the soup as a starter for a dinner party or as a comforting meal on its own.
Nutrition
value
69
calories per serving
1 g Fat3 g Protein10 g Carbs1 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    3g
  • Carbs
    10g
  • Fiber
    1g

MacroNutrients

  • Carbs
    10g
  • Protein
    3g
  • Fiber
    1g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    < 1mg
  • Vitamin A
    15mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    55mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp