• 6servings
  • 40minutes
  • 298calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, C, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 4 slices bacon, diced

  2. 2 tablespoons olive oil

  3. 2 tablespoons butter

  4. 3 large leeks, chopped

  5. 1 onion, chopped

  6. 3 stalks celery, chopped

  7. 3 cups chicken stock

  8. 3 Yukon Gold potatoes, cubed

  9. 1 teaspoon herbes de Provence

  10. 1/2 teaspoon ground coriander

  11. 1/2 teaspoon fennel seed, crushed

  12. 1/2 teaspoon salt

  13. 1 tablespoon ground black pepper

  14. 3 cups broccoli florets

  15. 2 1/2 cups whole milk

  16. 3 green onions, chopped

Instructions Jump to Ingredients ↑

  1. Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.

  2. Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.

  3. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.


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