Average: 4.5 (2 votes)
Active time
20 minutes
Total time
40 minutes
4 servings

1 large leek (white parts only)

1 tablespoon olive oil

3 medium-size potatoes, diced (peeled or unpeeled)

1 pound broccoli (cut in small pieces; reserve some florets)

3 cups chicken or vegetable broth

½ cup milk



1. Cut leek lengthwise and separate layers; wash to remove any grit. Then cut leeks into thin slices the short way.

2. Heat oil in a large soup pot and sauté leeks about 5 minutes, until soft.

3. Add potatoes and broccoli (except reserved florets), and the broth. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes or until vegetables are tender.

4. Purée soup using a blender wand, or in a blender. Return soup to pot, if using a blender.

5. Add reserved florets and cook for a few minutes, then add milk and heat gently but do not boil.

6. Add salt and pepper to taste, and serve.

• We generally use whole milk, but any type of milk works here. You can even skip the milk and use vegetable broth for a vegan soup. 
• A little grated cheddar added when serving turns this into a lovely broccoli-cheddar soup.
• Or, season with curry powder for a zippy curried broccoli soup.

An Oldways recipe and photo.


Calories: 230
Total Fat: 5g
Saturated Fat: 1g
Sodium: 710mg
Carbohydrate: 39g
Fiber: 7g
Protein: 9g

Yield: 4 servings

How'd it Taste?

If you are looking for something warm and quick on a winter day, then this is nice, especially if you don't have a lot of time.
Liz Caple
Love this! I added 1/2 cup of sour cream...yummy thank you
Glad you enjoyed! Thanks for your feedback. We love to use Greek yogurt as an alternative to sour cream.

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