This comforting Broccoli Leek Soup is as cozy as it is healthy! Don’t skip the crispy fried leeks on top – they are a great texture addition. This soup is dairy free and gets it thick and creamy texture from potato.
Contents
A Creamy Blend of Broccoli, Leeks and Potatoes
Soup is a regular in my kitchen. I love making a huge pot, and having it for several meals. It’s so easy to heat up for a quick lunch or dinner. Pureed vegetable soups are comforting, super healthy, and very quick to make.
This Broccoli Leek soup is a great side to a salad or sandwich for a meal. Add the crispy fried leeks, and it’s a decadent dinner party starter.
The fried leeks are ahh-mazing. I always make a double batch, because I know I’ll eat half of them as I’m frying them. And it’s pretty easy to justify fried onions on top of such a virtuous soup.
What You’ll Need
- Broccoli
- Leeks (if leeks are unavailable, use yellow onion)
- Potato
- Garlic
- Olive Oil
- Vegetable Broth (or vegetable stock or chicken broth)
- Sea Salt and Black Pepper
- Tarragon (optional, to garnish)
How to Make Creamy Broccoli Leek Soup with Potato
Step 1: Add olive oil to a large soup pot. Over medium heat, sauté garlic.
Step 2: Reserve the white ends from 3 of the leeks to use for the crispy fried leeks. Chop the remaining leeks in “half moons” (down the center, then slice in thin rounds). Only use the lower part of the leeks. When the leek gets difficult to cut, discard from that part up. Reserve uncut leeks if making the crispy fried garnish.
Step 3: Add the leeks and potato to the pot. Continue to sauté for about 5 minutes, until the leeks have softened.
Step 4: Add 4 cups of vegetable broth. Boil on high for 10 minutes.
Step 5: Add the broccoli florets and reduce the heat to medium low, simmering for another 10-15 minutes.
Step 6: Once the broccoli is tender, remove the pot from heat. Allow to cool for about 10 minutes, then add it to a blender (or use an immersion blender or food processor), and process until smooth. Add the fresh tarragon while the soup is in the blender to keep the flavor fresh. Don’t over process the soup. The idea is to have a nice pureed soup, but not make it super smooth. *If you like chunky soups, puree half of the soup and then pulse the second half to leave texture.
Step 7: Add the pureed soup back into the pot, and add another cup or two of vegetable broth until it reaches the right consistency. Season with cracked black pepper and sea salt.
Step 8: Serve the soup hot ganished with crispy fried leeks.
Crispy Fried Leeks (for a garnish, if desired)
Step 1: To make crispy fried leeks, cut the white part of the reserved leeks lengthwise into long strips. Add the strips of leeks to a bowl and sprinkle with arrowroot powder and a pinch of salt. Toss to evenly coat.
Step 2: Add about 1/4 inch of olive oil to the bottom of a skillet. Heat the oil over medium high heat. The oil is hot enough if you add a leek and it immediately begins to sizzle. Add leaks and stir gently to allow them to turn golden brown. Remove from the oil and place on a paper-towel lined plate to drain the excess oil.
How to Store Broccoli Soup
Soups like this are great for reheating for quick lunches! Once the soup has fully cooled, add it to an airtight container and refrigerate for up to 4 days.
This soup also freezes well! Make sure it’s in a freezer-safe container and freeze it for up to 6 months. To reheat it, allow it to thaw in the fridge or on the counter at room temperature, and then reheat it in a stock pot. If the soup isn’t as creamy as you’d like it, re blend the hot soup prior to serving.
How to Serve this Comforting Soup Recipe
With Crispy Leek Garnish: My favorite topping on this soup is the crispy fried onions.
Save Time: Add another flavor enhancer if you don’t have time to make the crispy leeks. Parmesan cheese or a swirl of heavy cream (or coconut milk to keep it dairy free) or dollop of sour cream are great options.
Topped with Herbs: Add more green power to this soup by topping it with fresh chopped herbs, like fresh parsley, green onions, or fresh basil.
Other Comforting Soup Recipes
- Winter Root Vegetable Soup
- Sweet Potato Roasted Red Pepper Soup
- Creamy Tomato Basil Soup
- Dairy Free Cream of Mushroom Soup
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Broccoli Leek Soup
Ingredients
Soup
- 2 teaspoons olive oil
- 4 cloves garlic minced
- 5 small leeks (save 2 to make the crispy leek garnish)
- 1 medium potato skin intact, quartered
- 5-6 cups vegetable broth or chicken broth
- 2 medium heads broccoli (or about 6-8 cups), roughly chopped
- fresh ground black pepper
- 1/4 cup fresh tarragon leaves (optional)
Crispy Leek Garnish
- Leeks cut into long strips, lengthwise
- 2 tablespoons arrowroot powder
- sea salt to taste
- olive oil for frying
Instructions
- Add olive oil to a large soup pot. Over medium heat, sauté garlic.
- Chop the leeks in “half moons” (down the center, then slice in thin rounds). Only use the lower part of the leeks. When the leek gets difficult to cut, discard from that part up. Reserve uncut leeks if making the crispy fried garnish.
- Add the leeks and potato to the pot. Continue to sauté for about 5 minutes, until the leeks have softened.
- Add 4 cups of vegetable broth. Boil on high for 10 minutes.
- Add the broccoli and reduce the heat to medium low, simmering for another 10-15 minutes.
- Once the broccoli is tender, remove the pot from heat. Allow to cool for about 10 minutes, then add it to a blender (or use an immersion blender), and process until smooth. Add the fresh tarragon while the soup is in the blender to keep the flavor fresh. Don’t over process the soup. The idea is to have a nice pureed soup, but not make it super smooth. *If you like chunky soups, puree half of the soup and then pulse the second half to leave texture.
- Add the pureed soup back into the pot, and add another cup or two of vegetable broth until it reaches the right consistency. Season with cracked black pepper and sea salt.
- Serve the soup hot ganished with crispy fried leeks.
Crispy Fried Leeks
- To make crispy fried leeks, cut the leeks lengthwise into long strips. Add the strips of leeks to a bowl and sprinkle with arrowroot powder and sea salt. Toss to evenly coat.
- Add about 1/4 inch of olive oil to the bottom of a skillet. Heat the oil over medium high heat. The oil is hot enough if you add a leek and it immediately begins to sizzle. Add leaks and stir gently to allow them to turn golden brown. Remove from the oil and place on a paper-towel lined plate to drain the excess oil.
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