Potato, Leek & Broccoli Soup

Potato Leek Soup is one of my favorite soups. In this recipe the Yukon Gold Potatoes are a perfect balance of starchy and waxy which helps create a thick and creamy soup. While this recipe does use milk, there is no cream, making this a fairly healthy soup. Even though I love this Potato & Leek soup on it’s own, I wanted to try adding a vegetable to make it more of a full meal. I tried spinach and broccoli and after making both, I much preferred the broccoli. Mentioned in more detail in my Options, Substitutions and Tips section below, the broccoli can be left chopped or pureed. Because the potatoes and leeks are blended smooth, I like the broccoli left chopped since it gives a bit of texture to the blended soup. This soup is great for lunch, an appetizer or even dinner served with lots of bread for dipping!

Options, Substitutions and Tips!

1. If you can not find Yukon Gold Potatoes, you can first substitute another Gold potato variety and then in a pinch use Russet/Idaho potatoes. I would say that the Yukon Gold Potatoes I used were on the larger size, so if you have potatoes that are small or medium you might want to increase the quantity to 4.
2. I used 2 trimmed leeks and they were 6 oz. If using untrimmed leeks, you would first need to trim off the roots at the bottom and then cut off all the rough green leafy top. I then slice the leek in half lengthwise and chop to create little half moon shapes.
3. You can use vegetable or chicken broth or stock. I’ve used both and have also used bouillon cubes to create the broth.
4. As mentioned in the recipe below this soup is creamy but with just milk and not cream. I used 2% milk but you could also use 1%.
5. This soup can be served either hot or warm/room temperature.
6. Broccoli chopped vs pureed: While the Potatoes and Leeks will be completely blended smooth along with the other ingredients, the broccoli can be left chopped or pureed. I prefer the broccoli chopped while it seems like my kids prefer the broccoli pureed. Below is a side by side comparison of both options.
7. At the very end, I like to give a taste of the soup and add a little more seasoning of salt and pepper if I feel it’s necessary. I also love Trader Joe’s Garlic Salt Grinder and once I plate the soup, like to top with a few twists of that seasoning.
8. This soup can be stored in the refrigerator for 3-4 days and makes excellent leftovers.

Potato, Leek and Broccoli Soup

Sautéed leeks, potato and broccoli make an incredibly flavorful and creamy soup, but with no cream! Ready in just 30 minutes, this soup is amazing served hot when it's chilly, or room temperature when it's a bit hot out.

• Potato Peeler, Large Pot, Emersion Blender or Food Processor

• 3 Yukon Gold Potato
• 2 Trimmed Leeks
• 2 tbsp. Butter
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1 tsp Dried Parsley
• ½ tsp Black Pepper
• 2½ cups Stock or Broth
• 1 cup Milk
• 12 oz. Broccoli Florets

1. Peel potatoes, chop into pieces and place into large pot. Fill pot with water covering the potatoes over an inch. Bring the pot to a boil and continue boiling until potatoes are tender, about 15 minutes.

2. Steam or microwave broccoli florets. If steaming, fill a pot with about an inch of water. Place broccoli in steamer basket and place lid on top. Steam for about 5 minutes until broccoli is tender. If heating in the microwave cut slit in bag and microwave on high for 3-4 minutes until broccoli is tender.

3. While potatoes are boiling and broccoli is steaming, chop leeks. Slice leeks in half lengthwise then chop to create small half moon shapes. Place in large pot with butter and sauté for 4-5 minutes.

4. Add salt, garlic powder, parsley and pepper to leeks and butter.

5. Add stock/broth and milk to pot and bring to a boil. Continue boiling for 2-3 minutes.

6. Once potatoes are tender, drain excess water from pot and set aside.

7. Emersion Blender: Add potatoes into soup and blend until smooth. Add broccoli florets and blend to preference. Broccoli can either be left chopped or blended smooth. Serve hot or let cool and serve at room temperature.

8. Food Processor: Place potatoes into food processor. Add soup to food processor and blend until smooth. Add broccoli and blend to preference. Broccoli can be left chopped or blended smooth. Serve hot or let cool and serve at room temperature.

Main Course, Soup