Best Broccoli Leek And Potato Soup Recipes

BROCCOLI, LEEK, AND POTATO SOUP

Broccoli, Leek, and Potato Soup image

There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.

Provided by Seeshell

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g

POTATO, LEEK AND BROCCOLI SOUP WITH PANCETTA CRUMBS

POTATO, LEEK AND BROCCOLI SOUP WITH PANCETTA CRUMBS image

Categories Soup/Stew

Number Of Ingredients 13

Ingredients

INGREDIENTS
1 1/2 sticks unsalted butter
6 small leeks (about 1 3/4 pounds), white and light green parts only, thinly sliced (4 cups)
4 pounds large Yukon Gold potatoes, peeled and thinly sliced
1 bunch broccoli-florets coarsely chopped, stems peeled and sliced
4 cups chicken stock or low-sodium broth
2 cups half-and-half or heavy cream
Salt and freshly ground white pepper
One 12-ounce loaf of sourdough bread, crusts removed and bread cut into 1-inch cubes
1/4 cup canola oil
2 ounces thinly sliced pancetta, finely chopped (1/4 cup)
2 tablespoons chopped sage
1 tablespoon chopped rosemary

Steps:

DIRECTIONS In a very large pot, melt 1 stick of the butter. Add the leeks, potatoes and broccoli and cook over high heat for 10 minutes, stirring frequently. Add the stock and 6 cups of water, cover and bring to a boil. Simmer over moderate heat until all of the vegetables are tender, about 10 minutes. Working in batches, puree the soup until very smooth. Return the puree to the pot and stir in the half-and-half. Season the soup with salt and white pepper. Keep warm. Meanwhile, pulse the bread cubes in a food processor until coarse crumbs form. In a large skillet, melt the remaining 4 tablespoons of butter in the oil. Add the pancetta, sage, rosemary and bread crumbs and cook over moderately high heat, stirring frequently, until the crumbs and pancetta are browned and crisp, about 10 minutes. Drain on paper towels. Ladle the soup into bowls, garnish with the pancetta crumbs and serve. MAKE AHEAD The soup and crumbs can be refrigerated separately for up to 3 days. Recrisp the crumbs before serving.

POTATO LEEK AND BROCCOLI SOUP

POTATO LEEK AND BROCCOLI SOUP image

Categories Soup/Stew

Yield 12 servings

Number Of Ingredients 11

Ingredients

11/2 sticks unsalted butter
6 small leeks (white and pale green parts only)
4 lbs large Yukon gold potatoes, peeled and thinly sliced
1 bunch broccoli- florets coarsely chopped stems peeled and sliced
4C chicken stock
2 C half and half or heavy cream
1 loaf sourdough bread, crusts removed, cut into 1 inch cubes
1/4 C canola oil
2 oz thinly slices pancetta, finely chopped
2 Tbsp chopped sage
1Tbls chopped rosemary

Steps:

1. Melt butter. Add leeks, potatoes, and broccoli and cook over high heat 10 minutes stirring frequently. Add stock and 6 C water, cover and bring to a boil. Simmer over moderate heat until all of the veggies are tender, about 10 minutes. Working in batches, puree. Add cream and season. 2. Toast bread in oil. Cook pancetta 3. Top soup with bread, pancetta, and herbs.