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Broccoli Leek Cheese Soup
At a Glance
- Total
- 1 hr
- Servings
- 12 servings
Categories
- Soup
- Stovetop
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A creamy broccoli and leek cheese soup made with butter, vegetables, and cheese.
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Equipment
Large skillet, large stock pot, whisk
Ingredients
- 3 large broccoli florets
- 1 leek, stalk only
- 4 tablespoons butter
- Cheese
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Instructions
Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces. Wash leek and cut in half; cut crosswise into 1″ pieces.
Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.
In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
10 to 12 servings, about one cup each.
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