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Broccoli, Leek, and Potato Soup

Rated as 4.21 out of 5 Stars

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

1 h servings 297 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 297 calories; 15 g fat; 33 g carbohydrates; 10 g protein; 27 mg cholesterol; 795 mg sodium. Full nutrition

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Reviews

Read all reviews 52
  1. 58 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This soup is great! I also question the reviewer that said the recipe states 2 tablespoons of pepper. The recipe I used only listed one tablespoon of pepper. I actually added and extra 1/4 teas...

Most helpful critical review

This soup was tasty but a bit too heavy on the pepper (2 tbl). Someone told me that's how it should be so just be prepared! I served it to a crowd and it wasn't that appealing visually. If I'd...

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This soup is great! I also question the reviewer that said the recipe states 2 tablespoons of pepper. The recipe I used only listed one tablespoon of pepper. I actually added and extra 1/4 teas...

My husband and I loved this soup! Left out the bacon and didn't miss it. I also added fresh mushrooms. Very tasty.

I made a few adjustments so that I could cook this soup mostly in my crockpot. I doubled the recipe and threw the potatoes in the crockpot with the organic chicken broth, and additonal sauteed o...

This soup was tasty but a bit too heavy on the pepper (2 tbl). Someone told me that's how it should be so just be prepared! I served it to a crowd and it wasn't that appealing visually. If I'd...

We loved this soup! I question the reviewer who said too much pepper. My screen only said 1 tbl of pepper, not two. I did add more salt to taste, at the end. I did not puree all the soup, to l...

Excellent soup! I didn't have herbes de Provence or coriander and halved the pepper it still tastes wonderful. I also substituted evaporated milk instead of whole milk to give it a creamier fl...

So ridiculously delicious! The bacon adds a nice touch. I used beef broth and russet potatoes and it worked great. Someone else suggested using buttermilk, which I happened to have a bit, so ...

I love this soup! It's rich, creamy and savory! I've made it twice since I added it to my recipe box, and it keeps getting better. It is perfect the way that it is, but I add another cup of s...

Yum. Instead of milk, I used an extra cup of chicken broth - and one extra of many of the veggies (leek, celery, potato). It was still quite good. I added pinch of cayenne, as per another revi...