Leek, Potato and Broccoli Soup

You need to make this leek, potato and broccoli soup! It’s healthy comfort food at it’s best. The recipe is dairy and gluten free and if you leave off the bacon bits on top it’s vegan. I personally like to top mine with sour cream or greek yogurt and bacon bits. This soup smells wonderful when it’s cooking and tastes super homey! It is perfect for a chilly day!

If you have never cooked with leeks before they have the taste of a mild onion/green onion and give a slight garlic taste when cooked. They are perfect for soups! you just need to rinse them after slicing because little bits of dirt can get between the layers.

What you need to make leek, potato and broccoli soup:

serves 4

• 1 leek – sliced and washed
• 1 celery stalk – diced
• 2 large red potatoes – peeled and diced
• 1 cup raw broccoli – roughly chopped
• 2 tablespoons olive oil
• 5 cups chicken or vegetable stock
• 1/4 tsp garlic powder
• 1/8 tsp dill weed
• 1/4 tsp celery salt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prep all vegetables.
2. In a large stock pot, add olive oil, leeks and celery and saute over medium high heat for 2-3 minutes.
3. Add chicken or vegetable stock.
4. Add red potatoes, raw broccoli, garlic powder, dill weed, celery salt, salt and pepper.
5. Simmer for 15 minutes or until potatoes are soft.
6. Blend everything with an immersion blender.
7. Top with sour cream, bacon bits, cheddar, croutons, or toasted pine nuts.

Print Recipe

4.60 from 5 votes

Leek, Potato and Broccoli Soup

Tasty and healthy soup.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner, Lunch, Main Dish, Soup

Cuisine: Dinner, Meatless, Soup

Keyword: 30 minute, Dinner, Easy Recipes, Fall, Potatoes, Soup, Vegan, Weekend Dinner, Weeknight Dinner

Servings: 4 people

Ingredients

• 1 leek - sliced and washed
• 1 celery stalk - diced
• 2 large red potatoes - peeled and diced
• 1 cup raw broccoli - roughly chopped
• 2 tablespoons olive oil
• 5 cups chicken or vegetable stock
• 1/4 tsp garlic powder
• 1/8 tsp dill weed
• 1/4 tsp celery salt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Prep all vegetables.
• In a large stock pot, add olive oil, leeks and celery and saute over medium high heat for 2-3 minutes.
• Add chicken or vegetable stock.
• Add red potatoes, raw broccoli, garlic powder, dill weed, celery salt, salt and pepper.
• Simmer for 15 minutes or until potatoes are soft.
• Blend everything with an immersion blender.
• Top with sour cream, bacon bits, cheddar, croutons, or toasted pine nuts.