Name: Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for serving; 1 large leek, cleaned and thinly sliced, green and white parts; 2 to 3 medium yukon gold potatoes, cubed; Kosher salt and freshly ground black pepper; 4 cups vegetable broth; 1 medium head of broccoli, cut into small florets, stems thinly sliced, with woody ends discarded; 1/4 cup heavy cream; 1 teaspoon sherry vinegar, plus more to taste; Pinch of sugar; Finely chopped fresh chives, for garnish

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Creamy Broccoli, Leek & Potato Soup is the ideal culinary companion for chilly winter nights. The moment you lift the lid to this vibrant green pot of goodness, you’re greeted by a warm, inviting aroma that dances through your kitchen. Rich and creamy, with just the right crunch from the broccoli and the subtle sweetness of leeks, this soup wraps you in comfort like a soft blanket. It’s satisfying without being heavy, making it the perfect dish for a cozy night in or a casual weekday dinner.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

What I love about this soup is its simplicity and speed – you can have it on the table in just 30 minutes! From rich flavors to a creamy texture, every spoonful offers a hug from the inside. Plus, this recipe is incredibly budget-friendly, making it an easy choice for satisfying a hungry family or a group of friends. So, grab your pot, and let’s get cooking! You’re going to love this Creamy Broccoli, Leek & Potato Soup!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, this soup is a snap to make.
Irresistible Flavor: The combination of sweet leeks, earthy potatoes, and vibrant broccoli makes every bite delicious.
Eye-Catching Appeal: The bright green colors and creamy texture make this bowl of soup not just tasty but fun to serve.
Flexible Serving: Perfect for a quick lunch or dinner, and it pairs wonderfully with crusty bread.
Diet-Friendly Options: Naturally vegetarian and easily adaptable for vegan diets.

Ingredients You’ll Need

1 tablespoon extra-virgin olive oil: This adds a layer of richness and enhances the flavors. Feel free to substitute with avocado oil if you prefer.
1 large leek, cleaned and thinly sliced: Leeks bring a mild onion flavor that’s essential. Ensure to wash them well to remove any grit.
2 to 3 medium Yukon gold potatoes, cubed: Creamy and buttery, Yukon golds are perfect for soups. Russet potatoes work too but will create a different texture.
Kosher salt and freshly ground black pepper: Essential for seasoning; adjust to taste for flavor enhancement.
4 cups vegetable broth: This is the heart of your soup. You can use homemade or store-bought broth for convenience.
1 medium head of broccoli, cut into small florets: Broccoli adds a pop of color and texture. Feel free to use frozen broccoli if fresh isn’t available; just add them towards the end.
1/4 cup heavy cream: This gives the soup its creamy richness. For a lighter version, use half-and-half or coconut cream.
1 teaspoon sherry vinegar, plus more to taste: A dash of acidity brightens the flavors. Use lemon juice as an alternative for a fresher note.
Pinch of sugar: Just a hint to balance the flavors; you can skip this if you prefer.
Finely chopped fresh chives, for garnish: Chives add a fresh touch and a hint of onion. You can substitute with parsley if you want variety.

How to Make Creamy Broccoli, Leek & Potato Soup (Cozy 30-Minute Winter Bowl)

Heat the Oil: In a large pot or Dutch oven, heat 1 tablespoon of extra-virgin olive oil over medium heat. This will lubricate and enhance the flavors, so let it warm for a minute or two.

Sauté the Leeks: Add the cleaned, thinly sliced leek and sauté for 3 to 4 minutes, stirring occasionally. You want the leeks to become glistening and soft, but not browned, as browning can lead to a harsh flavor.

Combine the Potatoes: Toss in 2 to 3 medium cubed Yukon gold potatoes and season with kosher salt and freshly ground black pepper. Stir to combine well with the leeks, allowing them to mingle for a minute.

Pour in the Broth: Next, add 4 cups of vegetable broth to the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot to trap all those lovely flavors.

Cook the Potatoes: Let the potatoes simmer for about 15 to 20 minutes until they’re just about fork-tender. You’ll know they’re ready when you can easily pierce them with a fork.

Add the Broccoli: About 4 to 5 minutes before the potatoes are done, stir in the small florets from 1 medium head of broccoli along with the thinly sliced stems. Simmer uncovered for another 4 to 5 minutes, ensuring the broccoli turns a vibrant green and becomes fork-tender.

Blend the Soup: Carefully transfer the hot mixture to a blender or, for an easier option, use an immersion blender right in the pot. Blend until you achieve a smooth, creamy consistency. Remember, blending is where the magic happens!

Mix in Cream and Seasonings: Return the blended soup to low heat in the pot. Stir in 1/4 cup of heavy cream, 1 teaspoon of sherry vinegar, and a pinch of sugar. Taste and adjust the salt and pepper to your preference — season it to your liking!

Serve: Ladle the warm soup into bowls. For a beautiful presentation, top with freshly chopped chives, a drizzle of olive oil, an extra swirl of cream, and a generous crack of black pepper. Enjoy every comforting spoonful!

Storing & Reheating

Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. When reheating, gently warm it on the stovetop over medium heat for about 10 minutes, stirring occasionally. If the texture thickens, feel free to add a splash more vegetable broth or cream to restore that perfect creamy consistency.

Chef’s Helpful Tips

Make sure to thoroughly clean the leeks, as dirt can hide in the layers.
If you prefer a silkier texture, blend for longer to ensure no chunks remain.
If you want a touch more flavor, consider adding a clove or two of minced garlic in with the leeks.
Always taste as you go; this is your chance to adjust flavors and make the soup just how you like it!
For a meal prep-friendly option, chop your veggies ahead of time and store them in the fridge.

Creamy Broccoli, Leek & Potato Soup is such a charming dish to welcome into your home this winter. Not only is it a delight to make, but it’s also a canvas for creativity; you can toss in any leftover vegetables you might have. Experiment with the seasonings or try adding a sprinkle of cheese on top for a decadent twist.

The flavors meld beautifully, creating a comforting bowl that’s both luxurious and nourishing. So, pull out your favorite soup pot, and get ready to enjoy every delicious spoonful of your cozy creation. Happy cooking!

Recipe FAQs

Can I make this soup vegan?

Absolutely! To prepare a vegan version, swap the heavy cream for coconut cream or a dairy-free alternative, and ensure your vegetable broth is free from animal products.

Can I use frozen broccoli?

Yes, frozen broccoli works just fine! Add it in towards the end of the cooking time so that it heats through but doesn’t get mushy.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or even grilled cheese sandwiches for a classic combo.

How do I adjust the thickness of the soup?

If you find the soup too thick, simply stir in a bit more vegetable broth or water until it reaches your desired consistency. Conversely, if too thin, simmer it longer to reduce excess liquid.