Chunky Potato Leek and Broccoli Soup

Chunky Potato Leek and Broccoli Soup-soup in two bowls-bread on the side

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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!


  • 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
  • 1/3 cup heavy cream
  • 5 cups vegetable stock
  • salt and pepper to taste



  1. Peel, wash, and dice potatoes.
  2. 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.
  3. Season with onion, garlic, and paprika powder. Add a  dash of salt and pepper and stir.
  4. Add bay leaves, and pour in vegetable broth. Taste for seasoning and add if necessary. Simmer on low for 20 minutes.
  5. Add heavy cream and stir well, simmer for another 5 minutes. Take off heat and remove the bay leaves.
  6. With a hand blender blend soup minimally leaving some chunks.


  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. 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.
  3. Ladle soup into bowls. Add a pinch of red chili flakes and top with croutons in each bowl.
  4. 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 Tbsp butter to 1 1/2 Tbsp flour.

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