Potato, Leek and Broccoli Soup

This soup is luscious, there’s just no better way to describe it. I love a great bowl of soup and this one has layers of flavor that come together pretty easily but should not be rushed. I had one final bunch of leeks from my garden that I needed to use and it’s been so unseasonably cold here that a warm bowl of soup was calling my name

Potato, Leek and Broccoli Soup Recipe (Dairy Free)

• 2 tablespoons butter
• 3 large leeks, whites and tender greens only, chopped
• 4 large cloves garlic, chopped
• 1 large celery stalk, sliced or chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes (optional; adjust to taste)
• 4 cups vegetable stock (if using canned, use low-sodium)
• 2 cups of water
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 large Yukon Gold potatoes, peeled and diced
• 1 small head of broccoli, cut into large florets, tender stems chopped

Directions

• In a large stockpot, melt butter over medium heat
• Add leeks, garlic, celery, salt, pepper, and red pepper flakes and stir well
• Cook, stirring occasionally until veggies are slightly softened, about 5 minutes
• Add stock, water, thyme, and bay leaf and stir
• Bring to a boil, reduce heat to a simmer and cook for 20 minutes
• Stir in potatoes and cook 20 minutes more
• Stir in broccoli and cook – the soup should be pretty packed at this point but as long as there’s still broth surrounding everything, you’re good; if not, add a little water just to cover the veggie mix.
• Cook for about 30 minutes, until broccoli is fully cooked through and softened (scoop out a few florets for serving, if desired) and remove from heat
• Let cool 15 minutes and puree, either with an immersion blender, blender, or food processor until smooth

I make this soup without any dairy but if you’d like, you can add a bit of milk, cream or half and half to it. Another option is to swirl a little sour cream in right before serving.

If you like heat, you can also swap out the red pepper flakes for a hot pepper.

Finally, this soup is vegetarian but if you’d like to make a heartier version, you can certainly add some cubed ham or cooked, shredded chicken or pork to it.

A creamy, dreamy soup without dairy? You bet! Be sure to serve this with some crusty French or Italian Bread and enjoy!