Broccoli, Potato and Leek Soup
Description
I created this soup when Mr. Stone Soup was recovering from oral surgery and could only eat soft foods. It's a great, easy weeknight dinner that is "one-and-done," providing protein, veggies and carbs all in one bowl.
Ingredients
Instructions
-
In a large, heavy sauce pan, heat and melt butter. Add leeks and garlic and saute for 6-7 minutes until the leeks are soft, but not browning.
-
Add flour and stir for about a minute to incorporate. Stir constantly to avoid any browning.
-
Add chicken stock, potato and bay leaf. Heat over medium-high heat until the mixture is boiling. Reduce heat, cover and simmer for about 10-12 minutes or until the potatoes are fork-tender.
-
Add broccoli, fennel (if using) and preserved lemon paste or lemon juice. Bring to a boil, reduce heat, cover and simmer for 5-7 minutes, or until the vegetables are tender, but haven't lost their color.
-
Fish out bay leaf and use your immersion blender to puree soup.
-
Add the cream and again use your immersion blender to puree the soup until it is very smooth and creamy. Taste and add lemon-pepper, season-all and/or Better Than Bouillon to boost flavor if necessary. Enjoy!
