Broccoli-Leek Soup

Name: Broccoli-Leek Soup
Total time: 35 min
Ingredients: 1 Tbsp. olive oil; 2 leeks, rinsed and chopped; 3 cloves garlic, peeled and minced; 1 lb. red potatoes, peeled and chopped; 1 1⁄2 lbs. broccoli, chopped; 5 cups low-sodium, fat-free chicken broth; 1⁄8 tsp. ground white pepper; 2 Tbsp. chopped fresh chives

Shop Ingredients

An immersion blender is an invaluable tool for making soup recipes neat and simple. If you don’t have one, you can use a blender or food processor.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium

Serves: 6

Ingredients

1 Tbsp. olive oil
2 leeks, rinsed and chopped
3 cloves garlic, peeled and minced
1 lb. red potatoes, peeled and chopped
1 1⁄2 lbs. broccoli, chopped
5 cups low-sodium, fat-free chicken broth
1⁄8 tsp. ground white pepper
2 Tbsp. chopped fresh chives

Directions

Step 1
In a large soup pot, heat olive oil over medium heat. Add leeks and garlic; cook and stir until tender, about 5 to 7 minutes. Add potatoes and broccoli and cook, stirring frequently, for 2 minutes.
Step 2
Add broth and 1⁄8 teaspoon white pepper and bring to a simmer. Reduce heat to low, cover pot, and simmer until vegetables are tender, about 15 to 20 minutes. Purée soup using an immersion blender and serve hot.