Description
There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.
Ingredients
- 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
- ½ teaspoon ground coriander
- ½ teaspoon fennel seed, crushed
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 3 cups broccoli florets
- 2 ½ cups whole milk
- 3 green onions, chopped (Optional)
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6