Cream of Broccoli Soup

Name: Cream of Broccoli Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 liters bite-size broccoli florets (cut from a 2-lb. head); 946 milliliters canned low-sodium chicken broth; 237 milliliters heavy cream, warmed; 2 larges leeks, about 1 1/2 lb., white and light green parts only, sliced into thin half-moons; 1 teaspoon nutmeg, optional; 2 larges russet potatoes, about 1 1/2 lb., peeled and diced; 4 servings Salt and pepper; 4 Tbsps unsalted butter

Cream of Broccoli Soup might be just the soup you are searching for. One portion of this dish contains approximately 10g of protein, 35g of fat, and a total of 493 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free and vegetarian diet. Autumn will be even more special with this recipe. A mixture of butter, russet potatoes, chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter in a large saucepan over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add leeks and saut until leeks are soft, but not browned, about 8 minutes. If leeks start to stick to saucepan, stir in a few teaspoons of water.

Ingredients you will need

Leek

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chicken Broth

Bay Leaves

Potato

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.

Ingredients you will need

Chicken Broth

Bay Leaves

Broccoli

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Nutmeg