I made this soup in May when it actually seemed like soup weather, however the weather had transformed into summer the very next day. Soup has pretty much been the very last thing on my mind. And the glorious sunny, hot weather that the Pacific Northwest has been having just seemed to go on and on. But then yesterday the rains came back and this morning I woke up to another grey day. I don’t want to face a new weather trend here, but I’m posting this soup recipe because it just seems like the perfect thing to hit the spot. The window reflects October but the calendar says July. Oh well, I need this bowl of warm comfort like nobody’s business right now. The sun should come out by the weekend and I can most certainly can turn some of the fabulous local broccoli and leeks and potatoes that I bought on the weekend into this bright green and oh so tasty soup.
creamy broccoli & leek soup
1 leek, sliced thinly (white & light green parts only)
1 large head of broccoli, roughly chopped
2 potatoes, diced
1 t olive oil
4 c vegetable stock
1/4 c whipping cream (or milk)
1/4 c grated old white cheddar
salt & pepper to taste
In a large pot, heat oil over medium-high heat and saute the leeks until soft and fragrant. Add in broccoli and potatoes and stir fry it a bit. Add in enough vegetable stock so that the vegetables are just covered. Cover and simmer over med-low heat for 20 minutes or until vegetables are tender. Puree with immersion blender and add in cream/milk and cheese. Taste and add salt & pepper, if needed.