Week #4 Bacon, Broccoli, Leek, & Potato Soup

Bacon, Broccoli, Leek, & Potato Soup

• 8 slices bacon, diced
• 2 tablespoons butter
• 3 large leeks, chopped
• 1 onion, chopped
• 6 stalks celery, chopped
• 4 cups chicken stock
• 6 potatoes, cubed
• 1 teaspoon herbes de Provence
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fennel seed, crushed
  
• 1/2 teaspoon pepper
• 1 tsp salt (or more, to taste)
  
• 5 cups broccoli florets
• 4 1/2 cups whole milk
• 3 green onions, chopped (optional)

In soup pot, brown bacon over medium heat. Add butter, celery, leeks, & onion. Cook to soften vegetables (approx. 5-7 minutes). Add potato, stock, & seasonings. Bring to boil, then cover and simmer for another 6-8 minutes, until potatoes soften. Add broccoli florets. Simmer for 5 minutes. Add milk, let simmer another 5 minutes (to warm up the milk, but not too much to make it curdle). Remove from heat. Puree with an immersion blender or in a standard blender (in small batches).

It was really sweet (the bacon? the leeks? the seasoning?). But I liked it for it being a broccoli soup that wasn't super fatty due to the cheese (in a typical yummy broccoli cheese). Yet, there is the bacon and just a little butter, and the bacon could be omitted.

I picked up little loaves of wheat bread from House of Bread (I have never been there before, and have yet to try the bread I picked up - I am quite a die hard Great Harvest girl).