The amazing thing about this soup is that it contains nothing but vegetables and yet it tastes creamy.
To start, take 900 ml of vegetable stock (homemade or store bought), 1 large russet potato peeled and cubed, 1 large leek core (the white tender inside of the leek) washed and chopped, 1 cup of broccoli chopped, and put all these ingredients into a large soup pot.
Then bring it all up to a boil and let it simmer for 8-10 minutes or until your potatoes are “falling apart” tender. Once this happens take it off the heat and let it cool a little.
Next, pour this mixture into a blender (that’s why it needs to cool) and puree for around 30 seconds, until it turns into a smooth liquid. After this, pour it back into your soup pot to reheat.
And there you have it- a creamy vegetable soup with no cream- it’s really amazing what blending a potato does to a soup!
Who ate it?
Husband- Yes! He loved this soup.
Son #1- He tried it but didn’t love it.
Son #2- Wouldn’t even look at it.
On a more positive note, my niece couldn’t get enough of it and kept saying how amazing it was. I love that kid, if only her attitude would rub off on her cousins!!
-Mom on a veggie mission