Chunky Potato Leek and Broccoli Soup, a rich luxuriously creamy soup. However, for you soup lovers that like a bit of texture, some chunks to keep the taste buds excited and amused!
Saying goodbye to winter!
This morning I heard the birds singing, and the squirrels coming out of their cozy dens. I guess winter is coming to an end and with that a bitter sweet feeling overcomes me.
It is no surprise that I love the festivities of winter, more so I love the food that comes craving to keep the chills from over coming us. I could use without the cold and heavy snow falls, but truly miss those hearty, comforting bowls of soup! Today winter decided to give us the last hoorah, and I retaliated by making a soup that warms you from the inside out!
Come with me today and I will show you just how easy it is to make this lovely Chunky Potato Leek and Broccoli Soup!
The colors of spring
Are you similar to me, and just smile when you begin to smell the aroma of spring? It surely puts a smile on my face and an ease in my heart. This may be a hearty rustic soup but the base is full of color that just more so, adds to the depth of flavor. We have:
- bay leaves
- chili flakes
- a mirepoix of carrots, celery, and onions
- vegetable broth
- heavy cream
Sauteeing adds extra flavor
Some like to throw everything into a pot and let it come to a boil, then simmer, and that's it. It's all good, whatever you feel like doing, however, I am all about building flavor and had some time today to do so.
I start by sauteeing the mirepoix and then slowly adding in the leeks, broccoli, and potatoes. For the oil, I use peanut oil and a splash of sesame oil, and a pat of butter. This really gives a good base and adds a lovely nuttiness, richness, and smokiness to the soup. A perfect accompaniment to any creamy soup!
Veggie broth or chicken broth?
My rule of thumb is, if I am making a vegetable soup then I use a vegetable broth. Could you use chicken stock? Absolutely. It is strictly a personal preferance. I love the subtleness of the veggie broth and for a creamy, chunky soup like this, it will more so let the stars of the show shine! After the vegetable mixture has sauteed and gotten all jacked up in flavor, I add the broth.
One thing I like to do to kick up the flavors is, add red chili flakes to the oil, plus season with paprika, onion, and garlic powder. Furthermore, a little bay leaf goes a long way, that I put in just before the broth goes in! Once the broth is in a quick taste for seasoning and adjustment if necessary.
The finishing touches!
The soup has been simmering for about 20 minutes. The broccoli is soft but not disintegrating and the potatoes fork-tender. Time to add the cream to make it creamy. You don't need much and it would be a shame to wash the color out. I want that light green color. A quick stir and about 5 minutes to cook the cream into the broth and we are almost done!
Creamy or Chunky? Why not both!
Remember those commercials where there was that question: "Do you eat your soup with a spoon or with a fork?" Well if you ask me, any soup that you eat with a fork is a stew. I want to use a spoon so I get the totality of broth, more so, the flavors and textures also! How about you? What are your thoughts?
To get the best of both worlds, creamy/chunky that is, I use a hand blender to get some of the soup creamy. Just a little, because we want to preserve some of those chunky morsels!
This soup smells wonderful. It just caresses my tastebuds, appetite and heart! I can't wait to get a spoon in. Wanting some nice presentation, just because, I made some croutons with olive oil, garlic and some melted cheddar! Furthermore, some red chili flakes for subtle heat. It definitely adds dimension, interest, especially the crouton after it has absorbed the soup.
Music and food
They say always have good thoughts and feeling when you are cooking. I truly believe that! Music is a huge part of my life and nothing gets me moving than a good classic rock song. I chose "Photograph" by Def Leppard. Needless to say there was some serious air guitar going on in the kitchen!
P.S. I did catch Nicoletta dipping a crouton into the soup, and even caught it on camera, lol!
Luxury and comfort in a bowl!
This soup is utterly amazing. From a glance you think wow a creamy soup then the spoon goes in and these lovely morsels of broccoli and potatoes emerge giving nothing but foodie love to our tastebuds! The flavor of the broccoli earthy sweet, joyfuly plays nicely with the potatoes, leeks, and that famous mirepoix. Creamy, chunky, delicious, warm, silky and exquisite. That is how I would describe this Chunky Potato Leek and Broccoli Soup to you. Craving some luxury, warmth and comfort? Then I suggest trying this wonderful bowl of soup!
More soups for you to enjoy:Print
- 2 medium Yukon gold potatoes, peeled and diced
- 1 cup finely chopped leeks
- 1 stalk of celery, diced
- 1 large cipolline onion, chopped
- 3 medium carrots, diced
- 1 medium head of broccoli cut into florets, stalk diced
- 1 clove of garlic, minced
- 2 Tbsp peanut oil
- 1 teaspoon sesame oil
- 1 Tbsp butter
- a pinch of red chili flakes
- 2 bay leaves
- a pinch of onion, garlic, and paprika powder
- ⅓ cup heavy cream
- 5 cups vegetable stock
- salt and pepper to taste
- Peel, wash, and dice potatoes.
- In a soup pot, drizzle in peanut oil and sesame oil. Bring to low to medium heat. Toss in onions, carrots, celery. Sautee for 2 minutes. Add in leeks, broccoli, and potatoes and stir well. Toss in butter and stir again. Sautee for another 2-3 minutes.
- Season with onion, garlic, and paprika powder. Add a dash of salt and pepper and stir.
- Add bay leaves, and pour in vegetable broth. Taste for seasoning and add if necessary. Simmer on low for 20 minutes.
- Add heavy cream and stir well, simmer for another 5 minutes. Take off heat and remove the bay leaves.
- With a hand blender blend soup minimally leaving some chunks.
- Pre-heat oven to 400 degrees Fahrenheit.
- Cut a baguette into 1-4 inch slices. Brush with olive oil and garlic. Top with shredded white cheddar and place in the oven for 10 minutes or until cheese has melted and bread has browned a bit on the edges. Take out of the oven, sprinkle freshly chopped parsley on top.
- Ladle soup into bowls. Add a pinch of red chili flakes and top with croutons in each bowl.
- Ready to serve.
You can use chicken stock if you wanted.
If you want it thicker, do a roux by melting butter in a saucepan adding flour until it is a paste. Cook for about 1 minute stirring constantly. Pour some of the soup into the roux. Use a whisk to get it smooth then add it back to the soup pot. The ratio for the rue is 2 tablespoon butter to 1 ½ tablespoon flour.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: stove top Cooking
- Cuisine: North American
Keywords: Potatoes, leeks, carrots, creamy, chunky soup, broccoli, heavy cream, garlic, bay leaves
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.