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

5 5

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.

3 5

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.

5 5

Had broccoli & leeks, guests coming, found this. YUM. Simple, easy and tasty. No half and half or chives this time. Did use a dollop of sour cream. This is a keeper!