- 4 tablespoons unsalted butter
- 2 large leeks, about 1 1/2 lb., white and light green parts only, sliced into thin half-moons
- 2 large russet potatoes, about 1 1/2 lb., peeled and diced
- 4 cups canned low-sodium chicken broth
- 1 bay leaf
- 8 cups bite-size broccoli florets (cut from a 2-lb. head)
- 1 cup heavy cream, warmed
- Salt and pepper
- 1 teaspoon nutmeg, optional
- calories 313
- fat 18 g
- satfat 11 g
- protein 7 g
- carbohydrate 36 g
- fiber 5 g
- cholesterol 56 mg
- sodium 687 mg
How to Make It
Melt butter in a large saucepan over medium-low heat. Add leeks and sauté until leeks are soft, but not browned, about 8 minutes. If leeks start to stick to saucepan, stir in a few teaspoons of water.
Add diced potatoes, 3 cups chicken broth and bay leaf. Bring just to a boil, lower heat and simmer until potatoes are tender, about 10 minutes. Add broccoli and remaining 1 cup of chicken broth. Raise heat to medium-high, bring mixture back to a boil, lower heat and simmer until broccoli is bright green and just tender, about 5 minutes. Take saucepan off heat and remove bay leaf.
In a blender, puree soup in batches until fairly smooth (soup will be very thick). Return puree to saucepan and slowly stir in cream. Warm soup over medium-low heat until just warmed through; do not let soup boil. Season with salt, pepper and nutmeg, if using. Serve soup hot, with homemade croutons or crackers, if desired.