Broccoli Potato Leek and Soup
A hearty Potato, Leek and Broccoli Soup is so easy to make with simple ingredients for a perfect light lunch or dinner.
Servings 4 servings
Calories 253kcal
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
Serving: 1serving | Calories: 253kcal | Carbohydrates: 47g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Sodium: 570mg | Potassium: 1384mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1680IU | Vitamin C: 117.7mg | Calcium: 179mg | Iron: 9.5mg
