Broccoli Leek Potato Soup (European Style)- European Special
Broccoli Leek Potato Soup is a comforting European classic that combines the earthy flavors of potatoes, the mild sweetness of leeks, and the vibrant taste of broccoli. This hearty vegetable soup is simmered in a creamy broth, making it a perfect dish for chilly evenings or as a light lunch. Embracing the simplicity and richness of European cuisine, this soup offers a nourishing and satisfying meal that brings warmth and comfort to any table.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
For the Soup:
- 2 tablespoons olive oil or butter
- 1 large leek, cleaned and sliced (white and light green parts only)
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper to taste
- For Creaminess (Optional):
- 1/2 cup heavy cream or milk (for a richer texture)
- 1 tablespoon sour cream or Greek yogurt (for garnish)
For Garnish:
- Chopped chives or parsley (optional)
- Croutons or toasted bread (optional)
Prepare the Vegetables:
Heat olive oil or butter in a large pot over medium heat.
Add sliced leeks and cook for about 5 minutes until softened, stirring occasionally.
Add the minced garlic and cook for 1 more minute until fragrant.
Cook the Base:
Add the diced potatoes and dried thyme (if using) to the pot. Stir well.
Pour in the broth and bring to a boil.
Reduce heat and let it simmer for about 10-12 minutes, until the potatoes begin to soften.
Add Broccoli:
Add the broccoli florets to the pot and continue to simmer for another 8-10 minutes, or until all vegetables are tender.
Blend the Soup:
Use an immersion blender to puree the soup directly in the pot until smooth (or leave some chunks for texture).
Alternatively, transfer the soup in batches to a blender and puree until smooth. Return to the pot.
Add Cream (Optional):
Stir in the heavy cream or milk for added richness. Adjust salt and pepper to taste.
Let the soup heat through for another 2-3 minutes, but do not boil.
Serve:
Ladle the soup into bowls. Garnish with a swirl of sour cream or Greek yogurt, fresh herbs, and croutons or bread if desired.
Serve hot and enjoy your delicious, comforting Broccoli Leek Potato Soup
Recipe Notes :
Vegetable Stock: Using vegetable stock enhances the soup’s flavor, but chicken broth can be substituted for a richer taste.
Sautéing Leeks: Sautéing leeks until softened before adding other ingredients deepens their flavor and adds sweetness to the soup.
Potato Texture: For a chunkier texture, reserve some diced potatoes and add them back after blending the soup.
Broccoli Florets: Ensure broccoli florets are tender before blending to achieve a smooth consistency.
Creaminess Options: For a lighter version, use milk instead of heavy cream, or add a dollop of Greek yogurt for added tanginess
