Potato Leek and Broccoli Soup
This Healthy Potato Leek and Broccoli Soup is another one of my favorites to make during the cold months.
I love pureed soups. I think the first time I ever had a pureed soup was at a quaint French restaurant in NC years and years ago. I felt a little fancy in the first place just being at the restaurant. But add in having a pureed soup and it kind of stuck with me…. that it’s fancy. Go figure.
I simply added broccoli to one of my favorites, Potato and Leek Soup, to make healthier.
Ingredients Needed for Potato Leek and Broccoli Soup
1 tablespoon coconut oil or olive oil
1 tablespoon minced garlic
1 small onion, sliced
3 leeks (white part only), chopped
8 cups water
8 cubes of low sodium, no msg chicken bouillon
2 lbs of potatoes, peeled and cut into 1 inch cubes
4 cups broccoli, chopped
¼ teaspoon Pepper
How to Make Potato Leek and Broccoli Soup
1. Add olive oil to a large pot. Add onions and garlic and saute on medium heat until onions are transparent.
2. Add chopped leeks and sauté for an additional 3 minutes.
3. Add 8 cups of water and 8 chicken bouillon cubes or 8 teaspoon of chicken base. (you can also use vegetable base)
4. Add potatoes and pepper and bring to a boil.
5. Reduce to simmer and cook for about 20 minutes.
6. Add cut broccoli and cook for an additional 10 minutes or until potatoes are tender.
7. Put all soup ingredients in a blender and blend until pureed. You can also use an immersion blender.
ENJOY!!
Broccoli Potato Leek and Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 small onion sliced
- 3 leeks white part only, chopped
- 8 cups water
- 8 cubes low sodium chicken bouillon
- 2 pounds potatoes peeled and cut into 1 inch cubes
- 4 cups broccoli chopped
- ¼ teaspoon pepper
Instructions
- Add olive oil to a large pot. Add onions and garlic and saute on medium heat until onions are transparent.1 tablespoon olive oil, 1 tablespoon minced garlic, 1 small onion
- Add chopped leeks and sauté for an additional 3 minutes.3 leeks
- Add 8 cups of water and 8 chicken bouillon cubes or 8 teaspoon of chicken base. (you can also use vegetable base)8 cups water, 8 cubes low sodium chicken bouillon
- Add potatoes and pepper and bring to a boil.2 pounds potatoes, ¼ teaspoon pepper
- Reduce to simmer and cook for about 20 minutes.
- Add cut broccoli and cook for an additional 10 minutes or until potatoes are tender.4 cups broccoli
- Put all soup ingredients in a blender and blend until pureed. You can also use an immersion blender.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Theresa (Capri + 3)
This looks really good. I will add this to my recipes to try board on Pinterest. We are vegetarian so we will try it with vegetable stock. Thank you!