Broccoli, Leek, and Potato Soup

Ingredients

• 4 slices bacon , diced
• 2 tablespoons olive oil
• 3 large leeks , chopped
• 3 stalks celery , chopped
• 1 medium onion , chopped
• 2 tablespoons butter
• 3 cups chicken stock
• 3 medium Yukon Gold potatoes , cubed
• 1 teaspoon herbes de Provence
• 1 teaspoon ground black pepper
• 0.5 teaspoons ground coriander
• 0.5 teaspoons fennel seed , crushed
• 0.5 teaspoons salt
• 3 cups broccoli florets
• 2.5 cups whole milk
• 3 greens onions , Optional

Instructions

1. 1

   Cook bacon and oil in a large pot over medium heat, stirring occasionally, until bacon is golden brown and has released its grease, about 7 minutes. Add leeks, celery, onion, and butter; cook and stir until leeks have softened, about 7 minutes.

2. 2

   Add stock, potatoes, herbes de Provence, pepper, coriander, fennel, and salt; increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli and simmer for 5 minutes. Add milk and continue simmering until vegetables are tender, about 5 more minutes.

3. 3

   Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.