CREAMY BROCCOLI AND POTATO SOUP
Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
- Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot and garnish each soup with a broccoli half.
POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
BROCCOLI, LEEK, AND POTATO SOUP
There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.
Provided by Seeshell
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- 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 : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g
BROCCOLI LEEK SOUP
Make and share this Broccoli Leek Soup recipe from Food.com.
Provided by rebecca684
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
- 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
- 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
- 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
- 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
- 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
- 7. Return soup to saucepan; add half and half and chives, and reheat briefly.
Nutrition Facts : Calories 194.6, Fat 8.1, SaturatedFat 2.7, Cholesterol 7.6, Sodium 551.1, Carbohydrate 25.8, Fiber 5.5, Sugar 4.9, Protein 9.4
POTATO LEEK SOUP
This Potato Leek Soup recipe is SO lusciously rich and velvety, you won't believe it's low fat without any cheese or cream! Most importantly, you won't believe how deeply satisfying, cozy and comforting it is. This Potato Leek Soup is made with fragrant leeks simmered with buttery potatoes, chicken broth, aromatics and seasonings, then pureed together to create the ultimate satisfying comfort food. It's guaranteed to satisfy your warm creamy soup cravings - without ANY guilt! This Leek and Potato Soup also reheats beautifully for stress free dinners or lunches throughout the week.
Provided by Jen
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Slice the roots off of the leaks then chop off the top dark green stalks; discard. Slice the remaining white/light green stalks in half lengthwise, then in half again (see photos in post). Add sliced leeks to a bowl of cold water and stir them around to separate them from each other and to dislodge any dirt. Scoop them out with a fine mesh sieve, dry, thinly slice and set aside.
- Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the leeks, carrots and celery and cook, stirring often, until vegetables are softened, about 10 minutes (we are sweating the vegetables, the leeks should not brown). Add garlic and sauté 30 seconds.
- Add the potatoes, broth, chicken bouillon and all remaining seasonings. Cover pot, leaving just a crack open, and bring to a boil. Reduce heat to medium-low and simmer an additional 10-15 minutes, until potatoes are soft. Discard bay leaves.
- Working in batches, remove desired amount of soup to a high-powered blender, don't fill blender more than 1/3 way full or it can overflow and explode. For a smooth soup, puree all of the soup; for a chunkier soup, don't puree all of the soup. Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don't find the soup gets as smooth.
- Pour pureed soup back into pot and stir in lemon juice. Taste and season with additional salt and pepper to taste.
POTATO LEEK SOUP
Steps:
- Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
- In a medium soup pot, melt butter and add flour on low flame.
- Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
- Add chicken stock, leeks, onion, potatoes and bring to a boil.
- Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
- Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
- Serve immediately.
Nutrition Facts : ServingSize 1 -1/2 cup, Calories 133 kcal, Carbohydrate 23.5 g, Protein 4.5 g, Fat 2.5 g, SaturatedFat 1.5 g, Cholesterol 7 mg, Sodium 416 mg, Fiber 3 g, Sugar 5 g
BROCCOLI SOUP
Healthy easy soup recipe.
Provided by littledevilxx
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt butter in a large saucepan
- Add the garlic and onions cook until the onions are softened, do not let them brown.
- add chopped broccoli and potato and cover in the butter.
- Let them sweat (with the lid on) for a few mins.
- Add vegetable stock, top up if it doesn't cover the vegetables, and bring it up to the boil.
- Leave to cook until the vegetables are tender, about 15 mins.
- Leave to cool, then blend.
- Add milk if desired.
- This can then be reheated. Alternatively it can be frozen and can be cooked from frozen in a sauce pan.
LEEK AND POTATO SOUP
A smooth, creamy leek and potato soup that's ready in 15 minutes and full of flavour. Make it into a meal with plenty of bread and butter. Each serving provides 207 kcal, 3g protein, 11g carbohydrates (of which 4g sugars), 16g fat (of which 8.5g saturates), 3g fibre and 1.2g salt.
Provided by BBC Food
Categories Light meals & snacks
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
- Add the vegetable stock and bring to the boil. Season well and simmer for 10 minutes until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.
Nutrition Facts : Calories 207kcal, Carbohydrate 11g, Fat 16g, Fiber 3g, Protein 3g, SaturatedFat 8.5g, Sugar 4g
POTATO LEEK SOUP
Comforting, easy, and great for leftovers, this hearty potato leek soup is the perfect dinner contender for most situations and moods life throws at you.
Categories comfort food dinner main dish soup
Time 50m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
- Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
- Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.
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4/5 Category Potato SoupServings 12Total Time 45 mins
- In a very large pot, melt 1 stick of the butter. Add the leeks, potatoes and broccoli and cook over high heat for 10 minutes, stirring frequently. Add the stock and 6 cups of water, cover and bring to a boil. Simmer over moderate heat until all of the vegetables are tender, about 10 minutes. Working in batches, puree the soup until very smooth. Return the puree to the pot and stir in the half-and-half. Season the soup with salt and white pepper. Keep warm.
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4.6/5 (9)Total Time 30 minsServings 6
- In a large soup pot, heat olive oil over medium-low heat and add the garlic cloves and chopped leeks. Saute for a few minutes, stirring occasionally, until the leeks are softened, about 3 minutes.
- Add the chopped broccoli, vegetable broth, water, fresh parsley, and cayenne pepper. Make sure the liquid is leveled or even slightly above the ingredients. Here is where you can add more water or broth to be leveled if needed.
- Cover with a lid and bring to a boil. Then lower the heat to the lowest setting, and simmer for 20 minutes, stirring occasionally. Taste and season the broth with salt to taste. Optional: you can season with black pepper to your preference, but not required.
- Turn off heat and puree in a few batches in your blender or use a handheld immersion to blend and puree the soup.
BROCCOLI LEEK SOUP - A SAUCY KITCHEN
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Reviews 107Calories 75 per servingCategory Soups & Stews
- In a large cooking pot, melt the olive oil on a medium heat. When the oil is hot, add the leeks and garlic. Sauté for a couple of minutes to soften, stirring often to keep the garlic from burning.
- Add the potato, broccoli and stock. Stir and mix in the salt. Cover and let simmer for 15-20 minutes or until the potatoes and broccoli are fork tender.
- Remove the pot from the heat. Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
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- Preheat oven to 425. Toss the broccoli with 1 tablespoon olive oil, garlic powder and a bit of salt to taste. Spread the broccoli out in a single layer in a medium roasting pan. Place in the oven to roast for about 20 minutes until the broccoli turns tender and begins to brown. Remove roasted broccoli from oven and set aside while you finish cooking the soup.
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