"There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind." — Seeshell
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Yukon Gold potatoes, cubed
herbes de Provence
fennel seed, crushed
ground black pepper
2 1/2 cups
green onions, chopped
This soup is great! I also question the reviewer that said the recipe states 2 tablespoons of pepper. The recipe I used only listed one tablespoon of pepper. I actually added and extra 1/4 teaspoon of pepper. I also added 1/2 teaspoon of cumin, added no salt, and used turkey bacon. Perfect. I pureed about 3/4 of the soup. When I was in the grocery store purchasing the leeks a woman told me to soak the leeks because they contain "sand". I thought she was nuts but I did soak the leeks for about 10 minutes and sure enough, there was sand at the bottom of the bowl! Not sure if this is true for all leeks but you may want to chop the leeks and then soak before using. Thanks for the recipe.
This soup was tasty but a bit too heavy on the pepper (2 tbl). Someone told me that's how it should be so just be prepared! I served it to a crowd and it wasn't that appealing visually. If I'd do it again, I'd blend the leeks and 1/2 the potatoes, but leave 1/2 the pots. and broccoli in chunks. The takers gobbled it down!
My husband and I loved this soup! Left out the bacon and didn't miss it. I also added fresh mushrooms. Very tasty.
I made a few adjustments so that I could cook this soup mostly in my crockpot. I doubled the recipe and threw the potatoes in the crockpot with the organic chicken broth, and additonal sauteed onion/few cloves of minced garlic and a few spices. I cooked that on high for an hour, then low for the rest of the day. Before adding everything else, I lightly mashed the potatoes with the broth with a potato masher, then added the bacon, the sauteed leeks, onion, celery and also some minced garlic, carrot and diced bell peppers. I steamed the broccoli on the side in additional organic broth so that the broccoli would not get mushy and I folded that in with just a bit of the milk called for, to cut down on the fat (I also used fat free evaporated milk). I thought at the last minute that using the last cup or so of leftover Christmas ham would be a good addition as well. I don't care for herbes de provence so I just threw in what I thought would be good. I also didn't need that much pepper or salt. I just added until it tasted right. A good potato soup recipe is easily adaptable to whatever you want to add in, really. A doubled recipe made more than enough for at least a week's worth of lunches/dinners for me and will provide quite a few portioned out for the freezer. It was quite easy to adapt this for the crockpot, which I appreciated. This was an excellent way for me to use the surplus of potatoes, broccoli and ham that I had leftover in my fridge.
We loved this soup! I question the reviewer who said too much pepper. My screen only said 1 tbl of pepper, not two. I did add more salt to taste, at the end. I did not puree all the soup, to leave some of it chunky. It reminds me of the soup we ate in Las Vegas at the Paris Hotel. Served it as the first course at a dinner party and was asked for the recipe. Thank you for sharing!
Excellent soup! I didn't have herbes de Provence or coriander and halved the pepper it still tastes wonderful. I also substituted evaporated milk instead of whole milk to give it a creamier flavor, Lastly, I minced and sauteed in 2 cloves garlic and left half the potatoes cubed. This is definitely one I'll make again.
So ridiculously delicious! The bacon adds a nice touch. I used beef broth and russet potatoes and it worked great. Someone else suggested using buttermilk, which I happened to have a bit, so I mixed it with regular milk and the results were really fantastic.
I love this soup! It's rich, creamy and savory! I've made it twice since I added it to my recipe box, and it keeps getting better. It is perfect the way that it is, but I add another cup of stock and twice as many potatoes to stretch it. I have also used buttermilk, because it is what I had on hand. You can't mess it up--it is so simple and easy to make. Thanks for the wonderful recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli, Leek, and Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 136
See how to make a comforting, creamy potato and leek soup.
This potato leek soup is simple, rich, and oh so satisfying.
See how to make this hearty and satisfying soup.