Lunch

Potato, Leek and Broccoli Soup is for Lunch.

Potato, Leek and Broccoli Soup takes 20 minutes to prepare.

Potato, Leek and Broccoli Soup takes 25 minutes to cook.

Potato, Leek and Broccoli Soup makes 12 servings.

The ingredients for Potato, Leek and Broccoli Soup are:

1 stick unsalted butter
6 small leeks
4 pounds large Yukon gold potatoes
1 bunch broccoli
4 cups vegetable stock (or chicken broth)
6 cups water
2 cups 1% milk (or half and half or heavy cream)

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

In a very large pot, melt 1 stick of butter. Add the leeks (white and light green parts only thinly sliced), potatoes (peeled and thinly sliced) and broccoli (florets coarsely chopped, stems peeled and sliced) and cook over high heat for 10 minutes stirring frequently.Add the stock and 6 cups of water, cover and bring to a boil. Simmer over moderate heat until all of the vegetables are tender, about 10 minutes. Working in batches, puree the soup until very smooth. Return puree to the pot and stir in the milk. Season the soup with salt and white pepper. Keep warm. *From November 2010 Food and Wine MagazineServing Size: Makes 12 ServingsNumber of Servings: 12Recipe submitted by SparkPeople user NMALLON6.

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

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 243.6

• Total Fat: 8.3 g
• Cholesterol: 22.7 mg
• Sodium: 570.4 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 6.5 g
• Protein: 6.0 g

The dietary needs meet for Potato, Leek and Broccoli Soup is Vegetarian