Broccoli Leek Soup with Parmesan Cream

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 2 large leeks chopped (the light green and white parts)
  • 2 large red potatoes peeled and chopped, 1 pound
  • 1 1/2 pounds broccoli chopped
  • 5 cups low sodium chicken broth
  • Sea salt and freshly ground pepper to taste
  • 1/2 cup low fat sour cream
  • 1/4 cup grated fresh Parmigiano-Reggiano cheese


  • In a large soup pot, heat olive oil over medium heat and sauté leeks for 5 minutes, add potatoes, broccoli and sauté 5 minutes. Add broth and simmer 20 minutes until vegetables are fork tender.
  • In a food processor or blender, puree the soup. Return to the pot and stir to combine.
  • In a medium bowl, add sour cream and cheese and stir to combine. Serve soup with cream.


SERVING SUGGESTION: Crusty loaf of bread VEGETARIAN: Use low sodium vegetable broth in place of chicken broth NUTRITION: 200 Calories; 9g Fat (38.5% calories from fat); 17g Protein; 15g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 533mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 ½ Vegetable; 1 Fat.
Tried this recipe?Let us know how it was!