Broccoli Leek Soup Recipe, leek recipes
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Broccoli Leek Soup Recipe

This nutritious soup is easily made with produce available all year round.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: California
Keyword: leek soup recipe
Servings: 4 people
Author: Aliye Aydin


  • 1 large onion
  • 3 large leeks
  • 1/2 pound russet potatoes
  • 3 ¾ cups vegetable or chicken stock
  • 1 bay leaf
  • 1 large head broccoli
  • 1 ½ cups frozen peas or fresh peas
  • 2 Tablespoons olive oil or unsalted butter, or a mixture
  • 2-3 Tablespoons freshly chopped parsley
  • ¾ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • Sprigs of parsley, to garnish


  • Chop onion. Clean leeks and slice white and light green parts only. Chop potatoes (no need to peel). 
  • Mix together onion, leeks, potatoes, stock and bay leaf in a large soup pot and bring to a boil. Cover, lower to a simmer, and let cook for 10 minutes.
  • Meanwhile, cut broccoli into florets, peel the stem and cut into bite sized pieces. Add the broccoli and peas to the pot, cover, return to a boil, then lower to a simmer and cook for 10 more minutes, or until potatoes and broccoli are soft, stirring occasionally.
  • Mix in the olive oil or butter, remove from heat, and remove and discard bay leaf. Allow to cool slightly, then blend with a stick immersion blender* and puree.
  • Add the parsley and blend so that there are still small flecks of parsley in the soup.
  • Return soup to saucepan and reheat gently. Add salt and pepper.**
  • Serve into individual bowls and garnish with parsley sprigs.


*Soup may also be removed from the pot and pureed in a blender. Use caution when doing this.
**take into account if your stock is already salted, added salt will be less than ¾ teaspoon.