This Broccoli Leek Potato Soup is prepared in a European style with generous chunks of vegetables and rich, comforting flavor. It’s a crowd-pleaser—most people will come back for seconds.
If you prefer chunky soups, consider trying Chunky Potato Leek Soup with rice and cheese, Polish Mushroom Soup with Yukon Gold potatoes, or Brussels Sprouts Soup.
Author’s Notes on Broccoli Leek Potato Soup
When I say this recipe is “European style,” I refer to how soups are commonly served across much of Europe: as a hearty first course with visible pieces of vegetables. I grew up in Poland where soups are an everyday mainstay—served hot and chunky in homes, schools, and cafeterias. Blended soups exist, of course, like the creamy mushroom soup that was a childhood favorite, but chunky textures are the norm.
In the U.S. blended soups are more common, and I do blend some soups for my kids because they like them that way. For this Broccoli Leek Potato Soup I blend about one-third of the pot to add body while keeping the rest chunky. You can adjust the texture to your preference—leave it chunky, blend more for a creamier result, or thicken it without blending. Below I describe simple options to thicken the soup without extra ingredients.
Ingredients Needed to Make Broccoli Leek Potato Soup
This overview lists the main ingredients. For exact measurements see the recipe card below in the Ingredients section.
To make the soup you will need:
Vegetables: broccoli, potatoes, and leeks are the stars. Add carrots and celery for depth of flavor. Yellow potatoes hold their shape and give a nice, creamy texture when cooked. Choose leeks with a long white section and make sure to clean them well—leeks often trap sand. Pick fresh broccoli with deep green florets and avoid yellowing heads or dark spots. Don’t discard the stems; peel the tough outer layer and chop the inner tender portion for extra texture and flavor.
Fat for sautéing: butter or olive oil. Butter brings a gentle sweetness to leeks; ghee or a neutral vegetable oil also work.
Broth and seasoning: a good chicken or vegetable broth elevates the flavor. If using water, adding a concentrated bouillon paste or powder provides better depth. Salt and pepper to taste.
Optional: heavy cream for a richer finish (omit for a vegan version). To thicken: flour (not gluten-free), potato starch, or simply blending some of the cooked soup—the potatoes will naturally thicken the broth.
Finishes: fresh herbs such as parsley or dill brighten the soup. A squeeze of lemon and a drizzle of extra virgin olive oil added at serving enhance the overall flavor.
How to Make This Soup
This soup is straightforward and forgiving. Below is an overview; exact steps and measurements are available in the recipe card further down.
Step 1: Prepare the vegetables.
- Clean and chop the leeks. Trim the green tops, split lengthwise, fan the layers, and rinse thoroughly to remove any grit, then chop the white and light-green parts;
- Peel and chop the carrots;
- Clean and chop the celery;
- Cut broccoli into florets. Peel the stems to remove the fibrous outer layer and chop the tender inner part; the peeled stems add lovely texture.
Step 2: Cook the soup.
- Heat butter or olive oil in a large pot or Dutch oven over medium heat;
- Add the leeks and cook until soft and translucent;
- Add carrots and celery and sauté briefly;
- Add chopped potatoes and the peeled broccoli stems, then pour in broth or water; cover and simmer about 20 minutes;
- Add broccoli florets, bouillon or seasoning, then continue to simmer for 10–15 minutes until the florets and potatoes are tender;
- For a thicker texture, ladle about one-third of the soup into a blender, puree until smooth, and stir it back into the pot.
Step 3: Finish the soup.
- Chop fresh parsley or dill;
- When serving, top bowls with fresh herbs, a squeeze of lemon, and a drizzle of extra virgin olive oil;
- Optional: a splash of cream added to the bowl makes the soup richer.
Frequently Asked Questions
How long does this soup last? Can I freeze it?
Stored in the refrigerator, the soup keeps up to three days. In the freezer it will keep for about three months. Thaw in the refrigerator and reheat gently on the stove.
What is the best way to thicken the soup?
Options include whisking in a flour or potato starch slurry, or pureeing a portion of the cooked soup and returning it to the pot. The starch released from potatoes helps create a naturally thick, creamy texture.
How do you make potato soup that doesn’t taste bland?
Use a good-quality chicken or vegetable broth—homemade is best. If using water, boost flavor with a concentrated bouillon. Finish with fresh herbs, a squeeze of lemon, and a drizzle of olive oil to bring all flavors forward.
Is frozen broccoli better than fresh for the soup?
Frozen broccoli works well and is a practical alternative when fresh isn’t available. It cooks quickly and retains good flavor.
How to serve this broccoli soup
In many European homes soup is served as a first course or lunch alongside a crusty roll or quality bread. A simple green salad makes a nice accompaniment.
Other European Soups to Try
- Rosol – Polish Chicken Soup
- Botwinka – Polish Young Beet Soup
- Hungarian Mushroom Soup
- Instant Pot Bean Soup with Spinach and Pesto
- Slow Cooker Cabbage Soup
Broccoli Leek Potato Soup
Ingredients
- 2 Leeks cleaned and chopped
- 2 Carrots medium, peeled and chopped
- 2 Celery stalks cleaned and chopped
- 4 Yellow Potatoes medium size, chopped
- 1 Head of Broccoli Florets cut off and split, stem peeled and chopped.
- 5 cups Chicken or Vegetable Broth or Water If using water, you may add 2 tablespoons of Better than Bouillon.
- Salt and Pepper to taste
- 2 tbsp Parsley or Dill cleaned and chopped
- 5 tbsp Extra Virgin Olive Oil optional to serve
- Lemon Juice squeeze, optional to serve
Instructions
Prepare your vegetables:
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Clean and chop your leeks. They tend to be pretty dirty. Cut off the green part, then split the leek in half alongside, and then separate the leek’s leaves in between your fingers and rinse each under the water, making sure that no sand is left. Then, chop them into small pieces.
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Peel and chop carrots;
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Clean and chop the celery stalks;
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Peel and cube the potates;
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Clean your broccoli, cut off the florets, and split them into smaller pieces; don’t discard the stems; peel them from the tough outer layer and then chop. Make sure you peel your stems well, as they are very fibrous. If you don’t, you may end up with unedible fibrous pieces. But these stems are delicious and add extra texture to the soup.
Cooke the soup:
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In a Dutch Oven or other pot with a lid, heat butter or olive oil;
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Add leeks and cook for a couple of minutes until soft and translucent;
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Add carrots and celery and cook for another couple of minutes;
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Add cubed potates;
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Add the broccoli stems and pour the stock or water; cover and cook for 20 minutes;
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After 20 minutes, add broccoli florets, bullion (if using), or salt and pepper; cover and cook for another 10-15 minutes until the broccoli florets are tender.
Finish up the soup:
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Pour 1/3 of your soup into the blender and blend until smooth; add it back to the pot and mix;
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Chop fresh parsley or dill;
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When serving, add fresh herbs, a squeeze of lemon, and a splash of olive oil to the serving bowl;
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Optional: add a splash of cream straight to the bowl and mix it.
Notes
The soup can stay fresh in a fridge for up to 3 days or in a freezer for up to 3 months.
What is the best way to thicken the soup?
It depends on what you want to achieve and your dietary restrictions. You can use flour or potato starch mixed with water and add it to the soup. But you can also take part of the soup, blend it in a blender, and add it back to the soup. The starch from potatoes will make it thick and creamy.
How do you make potato soup that doesn’t taste bland?
Good quality chicken or vegetable broth will do wonders. If you have a homemade chicken broth, that’s even better. To boost the flavor, use Better than Boulion. To finish up the soup, add fresh herbs. A squeeze of lemon juice will intensify all the flavors, and a drizzle of olive oil will make the soup taste irresistible.
Is frozen broccoli better than fresh for the soup?
Frozen broccoli will work as well as fresh ones, so by all means, use those if you have them in a freezer.
How to serve this broccoli soup
In Europe, people often eat soup as lunch or first course for dinner, accompanied by a roll or a piece of good quality bread.
Nutrition