Appetizers / Soups / Salads

Cream of Broccoli, Cauliflower, Potato and Leek Soup is for Soup.

Cream of Broccoli, Cauliflower, Potato and Leek Soup takes several minutes to prepare.

Cream of Broccoli, Cauliflower, Potato and Leek Soup takes several minutes to cook.

Cream of Broccoli, Cauliflower, Potato and Leek Soup makes 12 servings.

The ingredients for Cream of Broccoli, Cauliflower, Potato and Leek Soup are:

1/2 cup butter
3 cups of 2 % Milk
6 tablespoons Flour
3 Bunchs of Broccoli
1/2 head of Cauliflower
4 potatos
1 Leek
6 cloves Garlic
6 cups of Chicken Stock
salt and pepper to taste

Here is how you make Cream of Broccoli, Cauliflower, Potato and Leek Soup:

Dice broccoli, caluflower, and potato.Slice leek and mince garlic.saute leek and garlic in 1 tablespoon of oil or butter till translucent. put all vegetables, chicken stock and 1 cup of milk in the crock pot and cook untill the veggies are softened. (I did this before going to work and left it on low all day) Create a cream base - Melt 1/2 cup butter in saucepan, mix in flour till it becomes a paste. whisk in 2 cups of milk and cook over low heat till thickened. You can also add 2 chicken bullion cubes for flavor, I omited this because i had the chicken stock. Pull out the solid pecies from the crockpot and reserve the liquid. Save 1-2 cups of veggie pieces and set aside. Puree the rest (with broth as needed) and add to the cream sauce. Add the reserved veggie pieces back in and then add reserved broth till you attain the desired thickness.Number of Servings: 12Recipe submitted by SparkPeople user JRIMM4.

The nutritional information for Cream of Broccoli, Cauliflower, Potato and Leek Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 264.6

• Total Fat: 11.0 g
• Cholesterol: 28.8 mg
• Sodium: 305.3 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 7.0 g
• Protein: 12.1 g