Description
A silky vegetable soup made with leeks, carrots, potatoes, and broccoli blended to smooth perfection. Cozy, nourishing, and easy to make.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large carrots, sliced
- 1 large leek, cleaned and sliced
- 2 medium yellow onions, chopped
- 3 cloves garlic, minced
- 4 medium gold potatoes, peeled and cut into chunks
- 8 cups low-sodium vegetable broth
- 2 cups broccoli florets
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh chives, for garnish
Instructions
- Heat olive oil and butter in a large soup pot over medium heat. Add carrots, leeks, and onions with ½ teaspoon salt. Cover and cook 8 to 10 minutes, stirring occasionally, until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add potatoes and vegetable broth. Bring to a boil, then reduce heat to low.
- Simmer uncovered for 15 minutes, then add broccoli. Continue cooking for 10 minutes more or until all vegetables are very tender.
- Remove from heat and blend the soup in batches using a countertop or immersion blender until smooth and creamy.
- Return soup to the pot, season with remaining salt and pepper, and reheat gently if needed.
- Ladle into bowls and top with fresh chives and extra black pepper. Serve warm with crusty bread.
Notes
- For a lighter texture, reserve a few broccoli florets and stir them into the blended soup before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American