Broccoli, Leek, and Potato Soup

Name: Broccoli, Leek, and Potato Soup
Total time: 75
Yield: 6
Ingredients: 4 slices bacon, diced; 2 tablespoons olive oil; 3 large leeks, chopped; 3 stalks celery, chopped; 1 medium onion, chopped; 2 tablespoons butter; 3 cups chicken stock; 3 medium Yukon Gold potatoes, cubed; 1 teaspoon herbes de Provence; 1 teaspoon ground black pepper; 0.5 teaspoon ground coriander; 0.5 teaspoon fennel seed, crushed; 0.5 teaspoon salt; 3 cups broccoli florets; 2.5 cups whole milk; 3 green onions, chopped

Recipe by Seeshell from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

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4 slices bacon, diced
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2 tablespoons olive oil
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3 large leeks, chopped
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3 stalks celery, chopped
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1 medium onion, chopped
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2 tablespoons butter
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3 cups chicken stock
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3 medium Yukon Gold potatoes, cubed

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1 teaspoon herbes de Provence
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1 teaspoon ground black pepper
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0.5 teaspoon ground coriander
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0.5 teaspoon fennel seed, crushed
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0.5 teaspoon salt
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3 cups broccoli florets
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2.5 cups whole milk
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3 green onions, chopped

Instructions

Cook bacon and oil in a large pot over medium heat, stirring occasionally, until bacon is golden brown and has released its grease, about 7 minutes. Add leeks, celery, onion, and butter; cook and stir until leeks have softened, about 7 minutes.
Add stock, potatoes, herbes de Provence, pepper, coriander, fennel, and salt; increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli and simmer for 5 minutes. Add milk and continue simmering until vegetables are tender, about 5 more minutes.
Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.