Broccoli, Leek, and Potato Soup
Ingredients
- 4 slices bacon, diced
- 2 tablespoons olive oil
- 3 large leeks, chopped
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 2 tablespoons butter
- 3 cups chicken stock
- 3 medium Yukon Gold potatoes, cubed
- 1 teaspoon herbes de Provence
- 1 teaspoon ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon fennel seed, crushed
- ½ teaspoon salt
- 3 cups broccoli florets
- 2 ½ cups whole milk
- 3 green onions, chopped (Optional)
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Instructions
- Cook bacon and oil in a large pot over medium heat, stirring occasionally, until bacon is golden brown and has released its grease, about 7 minutes. Add leeks, celery, onion, and butter; cook and stir until leeks have softened, about 7 minutes.
- Add stock, potatoes, herbes de Provence, pepper, coriander, fennel, and salt; increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli and simmer for 5 minutes. Add milk and continue simmering until vegetables are tender, about 5 more minutes.
- Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.
Source
Original recipe: View Original