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.
Recipe by The Crepes of Wrath at