Leek Broccoli And Potato Soup

Try this Leek Broccoli And Potato Soup recipe or post your own recipe for Leek Broccoli And Potato Soup

Cuisine: English

Main Ingredient: Chicken

Category: Soup and Stew

Difficulty: 1/10

  • admin image
recipe by Admin
Average of 0 (from 0 votes)

Leek Broccoli And Potato Soup

Oven temp:
Prep Time:
Cooking Time:


1 tb favoritesaute; liquid
2 cupLeek; s sliced into rounds
1 c choppedbroccoli; florets
1 mdOnion; diced
1 clovegarlic; minced
1 Bouquet garni; (see below)
3 c chicken typevegetarian;
1/4 teaspoonSalt; optional
1/4 teaspoonWhite pepper; or to taste
1 smPotato; peeled and diced
finely mincedparsley; for
2 freshparsley; stems up to 3
1 Bay leaf;
1 sprig freshthyme; up to 2
1/2 teaspoonPeppercorn; s


1Original recipe used oil for the saute liquid and a different stock. Bouquet Garni: This takes 2 minutes to prepare. Wrap the ingredients in a small piece of cheesecloth. (You can use a tea towel or other piece of clean cloth, but cheesecloth works best because it allows the flavors to seep out easily into the soup.) Tie the bundle with clean string or twice, and set aside. (Although the taste will be altered, you can substitute a few sprigs of parsley for the Bouquet Garni. Place the saute fluid in a large nonstick saucepan. Saute the sliced leeks, broccoli, and diced onion in the oil over medium heat until they are all wilted, about 5 to 7 minutes. Add the garlic and the bouquet garni. Combine sauteing about 1 minutes more, stirring occasionally. Do not let the mixture brown. Carefully add stock. (It should cover all the food.) Sprinkle in the salt and pepper and stir. Add the diced potato as a thickener. Bring the stock to a boil, then turn the heat down, cover, and let everything simmer until the vegetables are tender, about another 10 to 12 minutes. Remove the bouquet garni with a spoon and discard it. Puree the soup in a blender. After the soup is pureed, pour it back into the saucepan (no need to rewash saucepan) and adjust the seasonings to taste, if necessary. At this point, you can refrigerate the soup until you are ready to serve it a few hours later or the next day. When you are ready to serve the soup, reheat it over low heat, but do not let it come to a boil. Garnish with the minced parsley. Recipe by: Diabetes Forecast Magazine, Feb 1998, page 62 Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Nov 22, 1998, converted by MM_Buster v2.0l.
  • Leek Broccoli And Potato Soup

Members may upload new images for this recipe by logging in.

Members add reviews for this recipe by logging in.