Broccoli, Leek, and Potato Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind. Ingredients:
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) |
Directions:
1. Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
2. Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
3. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and 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 and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.
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