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Broccoli, Leek, & Potato Soup


"There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind."

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Rate this recipe 4.6/5 (25 Votes)


  • 4 slices bacon, diced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 large leeks, chopped
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 3 cups chicken stock
  • 3 Yukon Gold potatoes, cubed
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon salt
  • 1 tablespoon ground black pepper
  • 3 cups broccoli florets
  • 2 1/2 cups whole milk
  • 3 green onions, chopped (optional)


Preparation time 30mins
Cooking time 70mins
Adapted from


Step 1

1. Stir bacon & olive oil in large pot over medium heat until bacon has turned golden brown & released its grease, about 7 minutes. Add butter, leeks, onion, & celery. Cook & stir until leeks have softened, about 7 minutes.

2. Pour in chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, & pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, & simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli, & simmer 5 minutes. Add milk, & continue simmering until vegetables are tender, about 5 minutes more.

3. Pour soup into a blender, filling pitcher no more than halfway full. Hold down lid of blender with a folded kitchen towel, & 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 & pour into a clean pot. Alternatively, you can use a stick blender & puree soup right in cooking pot. Season to taste with additional salt & pepper; sprinkle with chopped green onions to serve.


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