This broccoli, leek, and potato soup is creamy, oniony, and full of flavor thanks to bacon and herbs. Garnish each bowl with crumbled bacon and Cheddar if desired.
Prep Time::35 mins
Cook Time::40 mins
Total Time:: 1 hr 15 mins
Servings::6
Ingredients
4 slices bacon, diced
2 tablespoons olive oil
3 large leeks, chopped
3 stalks celery, chopped
1 medium onion, chopped
2 tablespoons butter
3 cups chicken stock
3 medium Yukon Gold potatoes, cubed
1 teaspoon herbes de Provence
1 teaspoon ground black pepper
½ teaspoon ground coriander
½ teaspoon fennel seed, crushed
½ teaspoon salt
3 cups broccoli florets
2 ½ cups whole milk
3 green onions, chopped (Optional)
Directions
Cook bacon and oil in a large pot over medium heat, stirring occasionally, until bacon is golden brown and has released its grease, about 7 minutes. Add leeks, celery, onion, and butter; cook and stir until leeks have softened, about 7 minutes.
Add stock, potatoes, herbes de Provence, pepper, coriander, fennel, and salt; increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli and simmer for 5 minutes. Add milk and continue simmering until vegetables are tender, about 5 more minutes.
Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.