Smokey Broccoli and Leek Soup

by katerina on April 2, 2013

Creamy Broccoli, Leek and Smoked Cheddar Soup-15

Everyone likes a hearty broccoli and cheese soup – so why not try this one with a twist? This soup recipe uses potatoes to give it a creamy texture, leeks to add some sweetness and smoked cheddar for a slight perversion. Easy to make ahead.

Smokey Broccoli Soup Recipe

Print Recipe

Smokey Broccoli and Leek Soup

(serves 2)

1 tablespoon butter
1 leek
salt and freshly ground pepper
2 large potatoes (about 1 1/2 cup chopped)
1 large stalk broccoli
1 litre vegetable stock
1/4 cup grated smoked cheddar

Heat a medium saucepan to medium low heat and add the butter. While heating trim the root end and the dark green parts of the leek and discard. Slice the remainder and wash very thoroughly in a strainer. Add to the pot along with a 1/2 teaspoon of salt and some freshly ground pepper.

While that is sweating away, wash your potatoes, peel and dice them. Also trim the florets from the broccoli stalk, reserve the florets for later. Trim any woody parts from the stalk and then dice the remainder. Once the leeks are soft add the chopped broccoli stalk and the potatoes. Stir in the stock and bring to a simmer.

Simmer gently until all the vegetables are nice and soft. Use an immersion blender to puree the vegetables. Check the soup for thickness, depending on how much liquid simmered off you may want to add a 1/2 -1 cup of water to thin it out. Bring back to a simmer.

Chop the broccoli florets small and stir into the pot. Simmer for 5 minutes then stir in the grated cheddar. Once melted and combined taste and adjust for seasoning. Serve hot.

Prep Time: 5 minutes | Cooking Time: 40 minutes | Total Time:45 minutes
Calories(approximate per serving): 350

{ 2 comments… read them below or add one }

Fatal error: Cannot assign by reference to overloaded object in /home/katerina/webapps/wp/wp-content/themes/thesis_185/lib/classes/comments.php on line 187