Total Time
Prep 10 mins
Cook 35 mins

This is a wonderful soup I found in the Oprah Magazine Cookbook.

Ingredients Nutrition


  1. 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
  2. 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
  3. 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
  4. 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
  5. 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
  6. 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
  7. 7. Return soup to saucepan; add half and half and chives, and reheat briefly.
Most Helpful

I followed the recipe. It was extremely bland. I added a pinch of nutmeg and also a dash of hot sauce. That did the trick.

Sandy S. October 05, 2015

Delicious, I modified it (the same way my sister had)... I used 3 garlice cloves and 2 1/2 T butter. To me it was great with or without the half and half... my DH preferred it with.

Chef TanyaW March 15, 2015

I found this recipe and had high hopes, but was disappointed by how bland it was. Agree with another reviewer that it should have had a bit more butter and garlic. But I was expecting more flavor from the leeks. The potato ended up taking center stage. Might try it again with additional seasoning and less potato. Might not.

Melissa C. March 09, 2015