By: R N.

[Show all recipes by R N.]

Description:
Time:	30 min (10 min to prepare, 20 min to cook)
Meal type:	Soup
Ethnicity:
Number of Servings:	0
Ingredients:	1 each 1 large bunch broccoli (about 1 1/2 pounds) 1 each 1 Tbsp. olive oil 1 each 1 Tbsp. unsalted butter 1 each 2 medium leeks, white and light green parts only, thinly sliced 1 each 1 medium baking potato, peeled and cut into 1-inch pieces 1 each 1 clove garlic, thinly sliced 1 each 3 cups low-sodium chicken or vegetable broth 1 each 3/4 tsp. salt 1 each Pinch freshly ground pepper 1 each 1/4 cup half-and-half (optional) 1 each 1/4 Cup snipped chives
Directions:	Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately. In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes. Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half (if using) and chives, and reheat briefly.
Notes: