Broccoli, Leek, & Potato Soup

By Anne545

"There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind."

Ingredients

• 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)

Details

Preparation time 30mins
Cooking time 70mins
Adapted from allrecipes.com

Preparation

Step 1

1. Stir bacon & olive oil in large pot over medium heat until bacon has turned golden brown & released its grease, about 7 minutes. Add butter, leeks, onion, & celery. Cook & stir until leeks have softened, about 7 minutes.

2. Pour in chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, & pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, & simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli, & simmer 5 minutes. Add milk, & continue simmering until vegetables are tender, about 5 minutes more.

3. Pour soup into a blender, filling pitcher no more than halfway full. Hold down lid of blender with a folded kitchen towel, & 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 & pour into a clean pot. Alternatively, you can use a stick blender & puree soup right in cooking pot. Season to taste with additional salt & pepper; sprinkle with chopped green onions to serve.