Summer Broccoli Soup with Crumbled Bacon

I made a recipe over the weekend that left me with extra leeks, so I decided to make soup with the extra leeks. I also had broccoli so broccoli soup it was! Here’s the recipe for a light, summer-y broccoli soup with crumbled bacon on top.


1/4 cup unsalted butter
2 leeks (white and light green parts only) finely chopped
1 yellow onion diced
2 cloves garlic crushed
5 strips bacon
1 bunch broccoli, florets chopped and stems finely diced (about 4 cups)
5 cups reduced sodium chicken stock
Kosher salt and fresh ground pepper to taste
1/2 cup cream


1. In a large pot, melt butter over medium heat. Add leeks, onion and garlic. Cook on medium heat until softened but not browned (about 7-10 minutes) stirring often. (While veggies cook, start frying bacon in a frying pan on medium heat. Cook bacon until crispy then set aside on paper towel to soak up extra grease.)


2. Add broccoli and chicken stock to pot. Bring up to a boil then lower heat and let simmer for 5-10 minutes, until it has reached a full flavour.


3.Remove pot from heat and let sit for five minutes. In batches, put soup through a food processor or blender to puree. (I kept mine a little bit lumpy but you can puree until you are happy with the texture.)


4.Once pureed, return soup to pot and bring back to a simmer. Add cream and stir until combined. Do not allow soup to reach a boil after you have added the cream. Add salt and pepper to taste. 


5.Serve in bowls with chopped crispy bacon pieces on top. (serves4)


Enjoy!