Broccoli, Leek, and Potato Soup Recipe

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.