Broccoli Potato Leek Soup

May 9, 2011 · 0 comments

Broccoli Potato Leek Soup

Adapted fromĀ The Oprah Magazine Cookbook

“We’re having soup again?” “Yes.” “Didn’t we just have soup?” “Yes, but this one is different.” “Oh. Can I have some cheese in it?” “Yes.” “Great! When is dinner?” So I make a lot of soup. Here is why this one is great – it’s full of veggies, it’s warming and satisfying, it seems creamy but it’s not and finally…you can add cheddar cheese and a hunk of crusty bread and you’re done. Voila!

  • 2 heads broccoli (about 1-1/2 pound)
  • 2 tablespoons olive oil
  • 2 medium leeks, sliced (white and light green parts)
  • 1 medium baking potato, peeled and cut into chunks
  • 1 garlic clove, thinly sliced
  • 3 cups chicken or vegetable broth
  • 3 cups water
  • 1 teaspoon kosher salt
  • Black pepper
  • 1/4 cup half-and-half
  • Shredded sharp cheddar cheese, for serving (optional)
  • Cut stems from broccoli and set florets aside. Peel the stems with a vegetable peeler to remove the tough outer layer. Cut the stems into slices and keep separate from the florets. You are going to add them at different times.
  • In a large stock pot, warm the olive oil over medium heat. Add the leeks and cook until beginning to soften, about 4 minutes. Add the potato, garlic and the cut broccoli stems. Cook for another 4 minutes or so. Add the broth, water, salt and a dash of pepper. Bring the mixture to a boil, then reduce the heat, partially cover and let simmer until the vegetables are tender, about 12 minutes. Add the broccoli florets and continue cooking uncovered for another 5 minutes. Off the heat, puree soup using an immersion blender. Add the half-and-half and serve with cheese, if desired.
  • Quick Tips
  • 1. The half-and-half is also somewhat optional. If you’d like to make the soup vegan, you can cut out the half-and-half and cheese and use vegetable stock. The potato gives it the illusion of being a little creamy. The original recipe called for butter, but I’ve already cut that out.
  • 2. This soup also pairs nicely with Savory Pumpkin and Feta Muffins. I happened to make them on the same day and lo and behold – they were made for each other!

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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