broccoli, leek, and potato soup

Ingredients

• Servings: 6
• 4 slices bacon, diced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 large leeks, chopped
• 1 onion, chopped
• 3 stalks celery, chopped
• 3 cups chicken stock
• 3 yukon gold potatoes, cubed
• 1 teaspoon herbes de provence
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon salt
• 1 tablespoon ground black pepper
• 3 cups broccoli florets
• 2 1/2 cups whole milk
• 3 green onions, chopped (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. add the butter, leeks, onion, and celery. cook and stir until the leeks have softened, about 7 minutes.
• pour in the chicken stock, potatoes, herbes de provence, coriander, fennel, salt, and pepper. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. stir in the broccoli, and simmer 5 minutes. add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
• pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot. season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.