Broccoli Potato And Leek Soup

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Great recipe, lightened up by using potatoes as a natural thickener, which gives the soup a luxurious mouth feel without adding cream or butter. Here's my version with a little bacon and cheddar! Follow what else I'm cooking on Instagram @the_baconarian
Jess Alagna   •  6 Jan   •  Report
This is a great soup. More green in color than the picture but just delicious. I used a whole sweet onion but otherwise followed the recipe exactly. I blended it in batches in a blender and topped with some shredded cheese. I'm looking forward to eating the leftovers for lunch!
612336caf6d0   •  23 Feb   •  Report
Is this a creamy or watery soup?
Sara Miller   •  7 Oct   •  Report
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8 cups water

8 teaspoons vegetable base

4 cups broccoli, bite size florets (about ½ pound)

1 tablespoon extra virgin olive oil

½ cup sweet onion, small diced

1 tablespoon garlic, fresh and finely chopped, (about 6 cloves)

¾ pound leeks, white part only, washed and medium diced (about 2 cups chopped)

1 ½ pounds yukon or Idaho potatoes, peeled and large diced

2 pounds broccoli, chopped

1 teaspoon salt

¼ teaspoon pepper

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