KETO BROCCOLI AND LEEK SOUP RECIPE
This Keto broccoli and leek soup is deliciously creamy and full of flavor. This low-carb soup is high in potassium high fiber and healthy fats.
Provided by Gerri
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.
- Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
- Cut the broccoli into evenly sized florets and place into the saucepan.
- Add the chicken stock and stir. Ensure that the broccoli is mostly covered.
- Simmer on low to medium heat for 8 minutes. If you cook the broccoli too quick, it will discolor and turn the soup an off brown color. The broccoli is cooked when it is easy to break up with a spoon.
- Using a stick blender, carefully blend the soup until no lumps are remaining.
- Stir through the salt, pepper, and parsley. Adjust seasoning to taste. Enjoy.
Nutrition Facts : Calories 268 kcal, Carbohydrate 6 g, Protein 8 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 797 mg, Fiber 3 g, Sugar 2 g, ServingSize 100 g
INSTANT POT BROCCOLI CHEESE SOUP
Family-friendly, satiating and nutritious, this Instant Pot broccoli cheese soup is easy to make and is great for a weeknight dinner. Serve with your favorite garnishes and some crusty bread or dinner rolls on the side. See notes for dietary modifications and storage/freezing instructions.
Provided by Instant Pot Eats
Categories Soup
Time 45m
Number Of Ingredients 14
Steps:
- Turn the Instant Pot on and press the Sauté setting. Let it heat up slightly. Add butter and once melted, add the onions, carrots and garlic. Sauté for 1-2 minutes, stirring a couple of times or until onion is softened. Stop the Sauté by pressing Keep Warm/Cancel button.
- While still hot, add flour and stir briskly for 30 seconds.
- Now, add chicken stock in 2-3 batches stirring well so there are no lumps. Using a whisk helps with this.
- Add the seasonings and mustard, stir through and add the broccoli florets.
- Close and seal the Instant Pot. Check the Steam Release handle at the top is pointing to Sealing. Press Manual/Pressure Cook button and adjust the time to 1 minute, it should say HIGH pressure. After 3 beeps, the Instant Pot will be ON and it will take about 10-15 minutes to build up the pressure, as there is quite a bit of liquid and ingredients inside. The floating valve will pop to the top once the pressure is built and the timer will start. Note, that cooking begins during the pressurizing stage.
- Once the timer is done, use the Quick Release method to let the steam off and open the lid. Simply point the Steam Release handle to Venting and step away. The jet stream will take a minute or two and the top floating valve will drop down once the lead is ready to be open.
- Open the lid and stir the soup. Add half and half cream (make sure it's not too cold, microwave it slightly if needed). Mix through and use a potato masher to roughly puree the cooked vegetables into the liquid.
- Press the Sauté function key again to the soup back bring to a simmer. Immediately turn off once soup begins to simmer and add the cheese in 2-3 batches, stirring well until it's fully melted and combined into the soup.
- Serve with toppings of your choice, such as shredded cheddar, chopped broccoli, hot sauce, sour cream, chives, crispy bacon, croutons and so on.
Nutrition Facts : ServingSize 2 cups without extra garnishes, Calories 520 calories, Sugar 11.5 g, Sodium 845.4 mg, Fat 32.3 g, SaturatedFat 17.6 g, TransFat 0.5 g, Carbohydrate 33.6 g, Fiber 3.4 g, Protein 25.3 g, Cholesterol 90.5 mg
INSTANT POT® POTATO-LEEK SOUP
This is a basic Americanized version of potato-leek soup. If you want it "fully loaded," add some shredded cheese, chopped cooked bacon, and chives
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.
- Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.
- Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 74.7 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 8.4 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 2249.3 mg, Sugar 8.1 g
BROCCOLI, LEEK, AND POTATO SOUP
There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.
Provided by Seeshell
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
- Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g
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- In a large cooking pot, melt the olive oil on a medium heat. When the oil is hot, add the leeks and garlic. Sauté for a couple of minutes to soften, stirring often to keep the garlic from burning.
- Add the potato, broccoli and stock. Stir and mix in the salt. Cover and let simmer for 15-20 minutes or until the potatoes and broccoli are fork tender.
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