Broccoli, Leek, and Potato Soup

I know, I know. It’s summer, and I live in Arizona, so what am I doing making any kind of soup? Well, it’s been a tad bit cooler lately…it’s only been in the low 100s (today is only supposed to be 104 degrees F) and at night it gets down to 80 degrees. That’s pretty cool for an Arizona summer, so I jumped at the change to make a soup. This one isn’t too heavy and overpowering, though, so even if it were 115 degrees outside, I think I would still make it, as long as I could enjoy it from my air conditioned home.

I’m always on the lookout for soups that Kramer might like. I love soup, but in our five years together, it’s taken me a while to get him to try different soups. I think he probably grew up only knowing of canned soups and therefore wasn’t interested. Either way, he loves potatoes, as I’ve mentioned numerous times before, and he even suggested that I make some extra roasted potatoes to add to the soup for texture, which was a great idea and all the credit goes out to him. This soup can be made with cream, but I chose to use 1% milk instead and it was still delicious. It also called for aged white cheddar, but I couldn’t find that at the store, so I used regular ol’ sharp cheddar. I was really pleased with this soup. It has a subtle flavor and tastes very rich when in fact it only has 1/4 cup of milk and 1/3 cup of cheese in the whole thing. It’s also a great way to get your loved ones to consume a large amount of broccoli without them really knowing because of how tasty the soup is. I’m glad Kramer suggested the addition of roasted potatoes, because they were just a bit crisp, velvety soft in the soup, and since they were tossed in a bit of kosher salt, added a bit of a bite to each spoonful. I hope you’ll make this at home sometime soon!

Broccoli, Leek, and Potato Soup

Your humble ingredients.

Broccoli, Leek, and Potato Soup

Heat some olive oil in a large pot and add your sliced leeks. Cook until soft.

Broccoli, Leek, and Potato Soup

Roughly chop your broccoli and add it to the pot.

Broccoli, Leek, and Potato Soup

Wash and dice your potatoes and add them to the pot as well.

Broccoli, Leek, and Potato Soup

Also prepare the potatoes that will go in the soup to add a little texture. Dice two extra potatoes, sprinkle them with salt and pepper, and place them on a greased and/or lined baking sheet. Bake at 425 degrees F for 15-20 minutes, until slightly crisp and fork-tender.

Broccoli, Leek, and Potato Soup

While the potatoes cook, pour the vegetable stock over the vegetables in the pot, bring to a simmer, and cover for 15-20 minutes or until all of the vegetables are tender (the potatoes will take the longest and this is fine).

Broccoli, Leek, and Potato Soup

When the veggies are ready, pulse them in your food processor until pureed, then add in your milk (or cream) and cheese. My processor couldn’t fit all of the vegetables in at the same time, so you might have to remove the soup to another bowl and process the rest of the vegetables.

Broccoli, Leek, and Potato Soup

Stir in the roasted potatoes, top with a few croutons and some grated cheese, and enjoy!

Broccoli, Leek, and Potato SoupBroccoli, Leek, and Potato Soup

Broccoli, Leek, and Potato Soup
Cook time: 
Total time: 
Serves: 4-6
  • 1 leek, sliced thinly (white & light green parts only)
  • 1 large head of broccoli, roughly chopped
  • 3-4 potatoes, diced + 2 potatoes, diced (keep them separate)
  • 1 teaspoon olive oil
  • 4 cups vegetable stock or broth
  • ¼ cup whipping/heavy cream (or milk - I used milk)
  • ⅓ cup grated old white cheddar (I used sharp cheddar)
  • salt & pepper to taste
  • croutons and grated cheese (for garnish)
  1. Preheat the oven to 425 degrees F. In a large pot, heat oil over medium-high heat and saute the leeks until soft and fragrant. Add in the chopped broccoli and the 3-4 diced potatoes and stir fry it a bit.
  2. Add in enough vegetable stock so that the vegetables are just covered. Cover and simmer over med-low heat for 20 minutes or until vegetables are tender.
  3. Sprinkle the remaining 2 diced potatoes (make sure they are not huge chunks) with salt and pepper and place on a greased and/or lined baking sheet and bake at 425 degrees F, until crispy and fork-tender, about 15-20 minutes.
  4. Puree with immersion blender or spoon the vegetables into your food processor or blender (don't overfill, if it all doesn't fit you can always do this in two parts) and add in the cream/milk and cheese. Gently stir in the roasted potatoes, then check the seasoning and add salt and/or pepper if you feel it's needed.


7 Responses

  1. Laura says:

    What an awesome bowl!!! That soup sounds really tasty. I have potatoes to use. Might try if I find a cool enough day in the near future!

  2. Megan says:

    What kind of pot do you use for the soup? Stock pot?

  3. saving this…b/c I am a soup lover to NO END! Yours looks perfect!!!

  4. Carly says:

    FINALLY made this recipe, and I’m already excited to have leftovers tomorrow. It’s the best thing I’ve made with my immersion blender so far!

  5. admin says:

    Megan: I don’t know what I’d call it, haha. I use it for spaghetti. It’s a medium size.

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