Broccoli, Leek, and Potato Soup Tasty Recipes

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Broccoli, Leek, and Potato Soup

"There may be no kissing after this consuming this soup, however with its creamy pleasant taste you will no longer thoughts."

Ingredients :

four slices bacon, diced
2 tablespoons olive oil
2 tablespoons butter
3 massive leeks, chopped
1 onion, chopped
three stalks celery, chopped
3 cups fowl stock
3 Yukon Gold potatoes, cubed
1 teaspoon herbes de Provence
1/2 teaspoon floor coriander
1/2 teaspoon fennel seed, overwhelmed
1/2 teaspoon salt
1 teaspoon floor black pepper
3 cups broccoli florets
2 1/2 cups whole milk
three green onions, chopped (elective)

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

Stir the bacon and olive oil in a massive pot over medium heat till 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 within the fowl stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over excessive heat, then lessen heat to medium-low, cover, and simmer till the potatoes are simply starting to show soft, approximately eight mins. Stir inside the broccoli, and simmer 5 minutes. Add the milk, and keep simmering until the veggies are soft, approximately 5 minutes extra.
Pour the soup right into a blender, filling the pitcher no more than midway full. Hold down the lid of the blender with a folded kitchen towel, and punctiliously begin the blender, the usage of a few short pulses to get the soup transferring before leaving it on to puree. Puree in batches till smooth and pour into a smooth pot. Alternately, you can use a stick blender and puree the soup proper inside the cooking pot. Season to flavor with additional salt and pepper; sprinkle with chopped green onions to serve.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, prepare dinner it lightly, and make clean-up simpler.

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