Broccoli, Leek, and Potato Soup
Description
There may be no kissing after eating this creamy broccoli, leek, and potato soup, but with its delightful taste, you won't mind!
Ingredients
•
4 slices bacon, diced
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2 tablespoons olive oil
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3 large leeks, chopped
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3 stalks celery, chopped
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1 medium onion, chopped
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2 tablespoons butter
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3 cups chicken stock
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3 medium Yukon Gold potatoes, cubed
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1 teaspoon herbes de Provence
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1 teaspoon ground black pepper
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1/2 teaspoon ground coriander
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1/2 teaspoon fennel seed, crushed
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1/2 teaspoon salt
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3 cups broccoli florets
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2 1/2 cups whole milk
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3 green onions, chopped
Directions
1
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.
2
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.
3
Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.