Broccoli And Leek Soup In Instant Pot Recipes
BROCCOLI, LEEK, AND POTATO SOUP
There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.
Provided by Seeshell
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g
BROCCOLI LEEK CHEESE SOUP
Broccoli Leek Cheese Soup. What's better that a hot bowl of home made soup on a cold winter night? Easy and delicious!
Provided by Cleanfreshcuisine
Categories Very Low Carbs
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces. Wash leek and cut in half; cut crosswise into 1″ pieces.
- Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.
- In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
- Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
- Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
- Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
- 10 to 12 servings, about one cup each.
Nutrition Facts : Calories 101.8, Fat 6.1, SaturatedFat 3.3, Cholesterol 13, Sodium 116.5, Carbohydrate 7.6, Fiber 0.5, Sugar 0.6, Protein 6
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- In a large cooking pot, melt the olive oil on a medium heat. When the oil is hot, add the leeks and garlic. Sauté for a couple of minutes to soften, stirring often to keep the garlic from burning.
- Add the potato, broccoli and stock. Stir and mix in the salt. Cover and let simmer for 15-20 minutes or until the potatoes and broccoli are fork tender.
- Remove the pot from the heat. Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
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