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Cream of Broccoli Soup

Prep time 15 mins
Cook time 30 mins
Yield 4 Servings

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.