Broccoli, Leek, and Potato Soup Recipe -
Broccoli, Leek, and Potato Soup Recipe
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Broccoli, Leek, and Potato Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2009

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.

Most Helpful Critical Review
May 05, 2009

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!

Jul 12, 2010

My husband and I loved this soup! Left out the bacon and didn't miss it. I also added fresh mushrooms. Very tasty.

Jan 03, 2011

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.

Nov 11, 2009

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!

Feb 09, 2010

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.

Mar 10, 2010

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.

Feb 23, 2010

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!!!


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 795 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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