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
  • 3-4 large leeks (white and light green parts only, cleaned and chopped)
  • 2-3 cloves garlic (smashed)
  • 3 tablespoons butter
  • 2-3 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 1 large potato (cut into 1" cubes)
  • 1 pound broccoli (or broccolini) (roughly chopped)
  • 1 bulb fennel (optional)
  • 2-3 tablespoons cream (optional)
  • 1-2 tablespoons preserved lemon paste (can substitute lemon juice)
  • lemon-pepper (to taste)
  • seasoned salt (to taste)
  • Better Than Bouillon (to taste)
Instructions
  1. 1
    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.
  2. 2
    Add flour and stir for about a minute to incorporate. Stir constantly to avoid any browning.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Fish out bay leaf and use your immersion blender to puree soup.
  6. 6
    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!
Read it online: https://thestonesoupcook.com/recipe/broccoli-potato-and-leek-soup/

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