Creamy Broccoli Leek Potato Soup (In 30 Minutes)
on Apr 15, 2025
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This Creamy Broccoli Leek Potato Soup is everything you crave in a weeknight meal: cozy, nourishing, and ready in under 30 minutes. It’s velvety smooth, green from the broccoli, and layered with the sweetness from sautéed leeks and buttery Yukon gold potatoes. Finished with a splash of sherry vinegar and a touch of cream, it hits the perfect balance of richness and freshness.
If you’re looking for more soup recipes, check out our Pumpkin and Carrot Soup, and Roasted Tomato Soup with Crispy Gruyère Toasts.
Why You’ll Love This Recipe
This potato soup is not your typical potato soup, it’s filled with vibrant broccoli, including the stems, and finished off with loads of chives with leeks.
- No waste: We are using the whole broccoli here, including the stems.
- 30 minutes from start to finish: This soup is fast, unfussy, and perfect for busy weeknights. It comes together all in one pot and is ready in no time.
- Make-ahead friendly: You can prep this at the start of the week and warm up when ready to eat. You can also freeze this ahead of time.
- Vegetarian friendly: This is a veggie-packed soup with leek, broccoli, and chives. Easily remove the cream to keep this vegan.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Base and Aromatics: Olive oil and leeks are the base of the aromatics. The leeks add a nice mild, sweet onion flavor that pairs nicely with the potatoes and broccoli.
Vegetables: Yukon gold potatoes add a creamy texture to the soup, while the broccoli gives this soup more nutrients, earthy flavors, and a vibrant green color. All are blended with broth, kosher salt, and black pepper.
After Blending: We just mix in a touch of cream, sugar, and vinegar for some sweetness to balance out the saltiness and tang to bring out all the flavors of the vegetables. Then fresh chives are topped with the soup for even more freshness.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- For the Broccoli: Discard the bottom tough bits of the stem, and then thinly slice the stems so they cook evenly with the broccoli.
- Vegan Option: Replace the cream with coconut milk, or remove all altogether.
- Storing and Reheating: Store in the fridge for up to 5 days in an airtight container, or freeze in a container for up to 1 month. Reheat on the stove or in the microwave, adding a splash of water or broth if needed to loosen up.
- Add-Ons: This may sound weird, but we love topping this soup with hot sauce, specifically Tobasco!
How to Make Broccoli Leek Potato Soup
Step 1: In a large pot or Dutch oven, heat olive oil. Add leeks and cook until soft but not browned.
Step 2: Add potatoes, season with salt and pepper, and stir. Add broth, bring to a boil, reduce to simmer, cover, and cook for 15 to 20 minutes until potatoes are almost fork-tender.
Step 3: Uncover and add the broccoli florets and stems. Cook another 4 to 5 minutes until vibrant green and tender.
Step 4: Blend the soup, and stir in cream, vinegar, sugar, and season to taste. Ladle into bowls and top with chives, a drizzle of olive oil, and cracked black pepper.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some pairing ideas for this broccoli potato leek soup? Here are a few ideas to choose from.
- For a Spring Pairing: Try our Easy Spring Panzanella Salad with Asparagus, and Pea and Mint Orzo Risotto.
- Salads: Roasted Beet Salad with Labneh, or Citrus Avocado Salad with Chili Crisp will go great with this creamy soup!
- Mains: If you want to serve this soup as a starter, go into Garlic Herb Roasted Chicken, or Grilled Peel and Eat Shrimp with Basil Butter as your main.
Broccoli Leek Potato Soup FAQs
Yes! Just allow it to thaw while you prep the rest of the ingredients. Add it to the soup, and it may just take a couple more minutes to blanch and soften completely unlike fresh broccoli.
If you are using Yukon Gold Potatoes, you do not need to peel your potatoes. However, you can if you prefer. If you use a rougher potato like russet potatoes, we would recommend peeling the skins.
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If you do make this Broccoli Leek Potato Soup recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
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Creamy Broccoli Leek Potato Soup (In 30 Minutes)
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 large leek, cleaned and thinly sliced, green and white parts
- 2 to 3 medium Yukon gold potatoes, cubed
- Kosher salt and freshly ground black pepper
- 4 cups vegetable broth
- 1 medium head of broccoli, cut into small florets, stems thinly sliced, with woody ends discarded
- 1/4 cup heavy cream
- 1 teaspoon sherry vinegar, plus more to taste
- Pinch of sugar
- Finely chopped fresh chives, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced leeks and cook for 3 to 4 minutes, stirring occasionally. You want them just glistening here, without any browning.
- Add in your potatoes and season with salt and pepper. Toss to combine with your leeks. Add your broth and bring this to a boil, then reduce to a gentle simmer and cover the pot.
- Cook your potatoes for 15 to 20 minutes until they are just about fork-tender. 4 to 5 minutes before your potatoes are done, add in your broccoli and continue simmering uncovered for another 4 to 5 minutes until the broccoli and stems are blanched, turned a vibrant green, and are fork tender.
- Transfer to a blender, or use an immersion blender to completely blend your potato, leek, and broccoli mixture.
- Transfer back to the pot on low heat. Add in heavy cream, vinegar, sugar, salt, and pepper to taste. Stir to combine.
- To serve, ladle into bowls, topping with fresh chives, a drizzle of olive oil and cream, and a big crack of black pepper.
Notes
-
- For the Broccoli: Discard the bottom tough bits of the stem, and then thinly slice the stems so they cook evenly with the broccoli.
-
- Vegan Option: Replace the cream with coconut milk, or remove all altogether.
-
- Storing and Reheating: Store in the fridge for up to 5 days in an airtight container, or freeze in a container for up to 1 month. Reheat on the stove or in the microwave, adding a splash of water or broth if needed to loosen up.
-
- Add-Ons: This may sound weird, but we love topping this soup with hot sauce, specifically Tobasco!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been developing this recipe for months, and it’s finally here! A great recipe as we ease into Spring, and as we end cooler days into warmer days, while utilizing my favorite Spring produce! It’s topped with chives for richness. Enjoy!