broccoli, leek, and potato soup

Ingredients

• Servings: 6


• 4 slices bacon, diced


• 2 tablespoons olive oil


• 2 tablespoons butter


• 3 large leeks, chopped


• 1 onion, chopped


• 3 stalks celery, chopped


• 3 cups chicken stock


• 3 yukon gold potatoes, cubed


• 1 teaspoon herbes de provence


• 1/2 teaspoon ground coriander


• 1/2 teaspoon fennel seed, crushed


• 1/2 teaspoon salt


• 1 tablespoon ground black pepper


• 3 cups broccoli florets


• 2 1/2 cups whole milk


• 3 green onions, chopped (optional)

Recipe

Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr



• stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. add the butter, leeks, onion, and celery. cook and stir until the leeks have softened, about 7 minutes.


• pour in the chicken stock, potatoes, herbes de provence, coriander, fennel, salt, and pepper. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. stir in the broccoli, and simmer 5 minutes. add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.


• pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot. season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.