Broccoli, Leek, and Potato Soup recipe
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Ingredients
- 4 slices bacon, diced 2 tablespoons olive oil 2 tablespoons butter 3 large leeks, chopped 1 onion, chopped 3 stalks celery, chopped 3 cups chicken stock 3 Yukon Gold potatoes, cubed 1 teaspoon herbes de Provence ½ teaspoon ground coriander ½ teaspoon fennel seed, crushed ½ teaspoon salt 1 teaspoon ground black pepper 3 cups broccoli florets 2 ½ cups whole milk 3 green onions, chopped
Nutrition Info
- 296.5 caloriescarbohydrate: 33 gcholesterol: 27.3 mgfat: 15 gfiber: 4.5 gprotein: 10 gsaturatedFat: 6 gservingSize: -sodium: 794.7 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Broccoli, Leek, and Potato Soup
Directions
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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.
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.
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.