Potato Leek Soup with Broccoli

Name: Potato Leek Soup with Broccoli
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 tbsp olive oil; 3 leeks (white and light green parts only, washed and sliced); 2 cloves garlic (minced); 4 cups Yukon Gold potatoes (peeled and diced); 3 cups broccoli florets; 4 cups vegetable broth; 1 cup water; 1 tsp salt (to taste); 1/2 tsp black pepper (freshly ground); 1/2 cup heavy cream

60 min 6 servings Easy

All Recipes

A creamy and hearty potato leek soup with broccoli for added depth and flavour.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Easy

Potato Leek Soup III is a comforting classic, perfect for chilly Canadian evenings. This version incorporates broccoli, adding a nutritious twist to a beloved favourite. The combination of leeks, potatoes, and broccoli results in a creamy, rich soup that warms you from the inside out. This recipe is perfect for those who appreciate a hearty meal that's both satisfying and easy to prepare. The use of simple, fresh ingredients ensures that the flavours remain pure and delicious. Whether you're an experienced cook or just starting out, this soup is a delightful addition to your culinary repertoire.

Instructions

Prepare the leeks

Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.

Pro tip: Stir frequently to prevent the leeks from browning.

Add garlic

Stir in the minced garlic and cook for another minute until fragrant.

Add potatoes and broccoli

Add the diced potatoes and broccoli florets to the pot. Stir to combine with the leeks and garlic.

Simmer the soup

Pour in the vegetable broth and water. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until the potatoes are tender.

Pro tip: Test potato doneness with a fork; it should easily pierce the potato.

Blend the soup

Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.

Pro tip: For safety, let the soup cool slightly before blending in a countertop blender.

Finish with cream

Return the pureed soup to the pot, stir in the heavy cream and season with salt and pepper. Heat gently without boiling.

Pro tip: Taste and adjust seasoning as needed.

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Tips & Tricks

Use Yukon Gold potatoes for a creamier texture.
Puree the soup for a silky consistency.
Add cream at the end to prevent curdling.

Frequently Asked Questions

What is potato leek soup iii?

Potato Leek Soup III is a variation of the classic soup, often enhanced with additional ingredients like broccoli for more flavour and nutrients.

How long does it take to make potato leek soup iii?

It takes about 60 minutes from start to finish, including preparation and cooking time.

Can I add broccoli to potato leek soup?

Yes, adding broccoli to potato leek soup is a great way to increase its nutritional value and add a unique flavour.

How many calories are in potato leek soup iii?

Each serving of Potato Leek Soup III contains approximately 250 calories.

How do you store leftover potato leek soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Can I freeze potato leek soup?

Yes, you can freeze potato leek soup without the cream for up to 3 months. Add the cream after reheating.

Serving Suggestions

Serve this potato leek and broccoli soup with a side of crusty bread for a complete meal. It pairs well with a crisp, green salad or a simple sandwich. To make ahead, prepare the soup up to the blending stage, then refrigerate. Reheat gently before serving, adding the cream just before serving to maintain its velvety texture.