Broccoli, Leek, and Potato Soup

Broccoli, Leek, And Potato Soup

This recipe for Broccoli, Leek, and Potato Soup is one of my favorites because it’s healthy and easy to make. You can use whatever type of broth you like or have on hand- chicken stock, beef stock, vegetable broth. I usually use the store bought kind because it’s convenient but feel free to make your own if you prefer. This soup is also great for using leftovers (chicken bones) from other recipes!

prep: 20 mins cook: 40 mins total: 60 mins Servings: 6 Yield: 6 servings


½ teaspoon ground coriander

3 large leeks, chopped

3 green onions, chopped (Optional)

2 ½ cups whole milk

2 tablespoons olive oil

4 slices bacon, diced

3 Yukon Gold potatoes, cubed

1 onion, chopped

½ teaspoon salt

3 stalks celery, chopped

2 tablespoons butter

3 cups broccoli florets

1 teaspoon herbes de Provence

3 cups chicken stock

1 teaspoon ground black pepper

½ teaspoon fennel seed, crushed


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:

Per Serving: 297 calories; protein 10g; carbohydrates 33g; fat 15g; cholesterol 27.3mg; sodium 794.7mg.

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