Broccoli, Leek, and Potato Soup

Recipe View 7 mins In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat, stirring occasionally, until golden brown and crispy, rendering its fat (about 7 minutes). Remove the bacon with a slotted spoon and set aside, reserving the rendered bacon fat in the pot.

Recipe View 7 mins Add the olive oil to the pot with the bacon fat. Add the chopped leeks, celery, and onion. Cook over medium heat, stirring frequently, until the leeks and onions are softened and translucent, about 7 minutes. Stir in the butter until melted.

Recipe View 8 mins Pour in the chicken stock, then add the cubed Yukon Gold potatoes, herbes de Provence, black pepper, ground coriander, crushed fennel seed, and salt. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer until the potatoes are just beginning to turn tender, approximately 8 minutes.

Recipe View 5 mins Stir in the broccoli florets and continue to simmer for 5 minutes, or until the broccoli is bright green and slightly tender.

Recipe View 5 mins Pour in the whole milk and continue to simmer until the vegetables are fully tender and the soup is heated through, about 5 more minutes. Be careful not to boil the soup after adding the milk.

Recipe View Using an immersion blender, carefully purée the soup directly in the pot until it is smooth and creamy. Alternatively, you can purée the soup in batches in a regular blender, being cautious of the hot liquid. Season to taste with additional salt and pepper, if needed.

Recipe View Ladle the soup into bowls and garnish each serving with the reserved crispy bacon and chopped green onions. Serve hot.