Broccoli and Leek Soup
Yum!
Yield:
1 little
4 servings
Supplies:
Saucepan
Cutting board
Sharp knife
pot
Spatula
Whisk
Scale
🥦 Leek & Broccoli Soup Recipe
A simple, comforting soup made with fresh vegetables and a light, creamy finish.
🤍 A Personal Note
I learned this soup at work from a chef friend.
He is Italian ; but this dish is not really Italian 😄
Still, he made it almost every week, in large batches for lunch and dinner service.
We’re talking about cooking for hundreds, sometimes thousands of people.
Even with that scale, this soup always felt simple and comforting.
Now I make it at home from time to time.
It’s one of those recipes that doesn’t need much, but always feels right.
Ingredients (Serves 4)
2 stalks leeks
1 potato
1 head broccoli
1 liter vegetable or chicken stock
2 tbsp heavy cream
thyme
parsley
salt and pepper to taste
Before You Start
Wash leeks well (they hold dirt inside)
Cut vegetables evenly for even cooking
Method
Slice leeks and wash thoroughly
Peel and chop potato
Cut broccoli into small florets
In a pot, add leeks and cook gently until soft
👉 This builds a mild, sweet base
Add potato, broccoli, and stock
Simmer until vegetables are soft
Blend until smooth
Add cream, thyme, parsley, salt, and pepper
Adjust seasoning to taste
What to Look For
soft, smooth texture
fresh green color
light but comforting flavor
❌ Common Mistakes
not washing leeks → gritty soup
overcooking broccoli → dull color
too much cream → heavy texture
Tip
Blend the soup while still warm for the smoothest texture.