Cream of Broccoli Soup


Nothing beats homemade soup, and this is a perennial favorite on cold winter days. The soup is thickened with a small potato, while a bit of cream adds a rich, mellow note. If you don't include dairy in your diet, leave it out; the soup will still be delicious.


1 pound broccolie ( trimmed, stalkspeeled, florets and stalks cut into small pieces)
1 small potato (about 4 ounces) (peeled and cut into 1/4-inch cubes)
1 cup sliced leeks (white and light green parts only)
4 cups good-quality chicken stock
1/3 cup heavy (whipping) cream
1/2 teaspoon ground white pepper (or to taste)
  Kosher salt


Combine the broccoli, potato, leeks, and chicken stock in a large pot and bring to a simmer over medium-high heat. Cover the pan, reduce the heat to maintain a simmer, and cook until the vegetables are tender, 20 to 25 minutes.

Transfer the mixture to a food processor and purée; it may be necessary to do this in batches. Return the purée to the pot and add the cream. Reheat gently and season to taste with salt and pepper. Serve hot.


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