Heat a large pot over medium heat and add oil and butter. After butter melts and begins to bubble, add onion, leek, celery, and garlic. Sauté until translucent, reducing heat as needed to prevent browning, about 10 minutes. Add potatoes, broth, bay leaf, salt, and pepper, and simmer for 7 minutes.
Add 3 cups of broccoli and simmer until potatoes and broccoli are fork tender. Discard bay leaf, add milk, and remove from heat. Ladle soup into a blender (or use immersion blender) and puree for 1 minute until smooth. Add soup back to the pot and add remaining 3 cups of broccoli. Simmer for 5 minutes over medium-low heat until broccoli is tender. Sprinkle in 1 1/2 cups of cheese and stir until melted.
Ladle soup into bowls and garnish with remaining 1/2 cup of cheese and croutons. Chill leftovers for up to 3 days.
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|Serving Size: 1 Serving (1239g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 172 (41%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 51.9mg||16 %|
|Sodium 1673.2mg||58 %|
|Potassium 1836mg||48 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 25.9g|
|Protein 28.7g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 421
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