Fall is in the air, which makes me crave my favorite cold-weather meal: soup. This one is perfect when it's chilly out. Because it’s pureed until smooth, the creamy texture and vibrant green color make it appealing to most children as well. This is a great soup to make ahead on a weekend when you have a little time to sit around and let it cook. Then just reheat it on a busy weeknight — it only gets better!
1/4 cup olive oil
2 leeks, well rinsed and chopped (white and light green parts)
2 cloves garlic, minced
8 cups vegetable stock
1 russet potato, peeled & diced
3 lbs broccoli, stems and florets coarsely chopped
1 cup grated Parmesan
1/2 cup Italian parsley leaves, chopped
kosher salt and freshly ground pepper
2 tbsp heavy whipping cream
In a large pot stockpot over low heat, melt the olive oil. Add the leeks and garlic and cook, stirring occasionally, until the vegetables are very soft, about 15 minutes.
Add the stock and potatoes, increase the heat to medium, and cook, uncovered, until the potatoes are tender, about 10 minutes. Add the broccoli and cook until tender, about 10 minutes. Remove from the heat and stir in 3/4 cup of the Parmesan, the parsley, and the salt and ground pepper to taste. (I start with a ¼ teaspoon of salt and ¼ teaspoon of pepper.) Let stand for 3 minutes.
When the soup has cooled, working in batches, puree the soup in a food processor or a blender. Return the soup to the pan and whisk in the cream (if using) in a slow, steady stream. Rewarm the soup over low heat.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food, features delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.
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