Chicken breasts cooked with curry powder and other Indian spices are flavorful and tender. very good with brown rice. Serve with rice (brown basmati rice is delicious, but white or basmati rice would also be suitable). If you double the sauce’s recipe, you’ll have plenty to pour over the rice.
| Prep Time: | 35 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 4 slices bacon, diced
- 2 tablespoons olive oil
- 3 large leeks, chopped
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 2 tablespoons butter
- 3 cups chicken stock
- 3 medium Yukon Gold potatoes, cubed
- 1 teaspoon herbes de Provence
- 1 teaspoon ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon fennel seed, crushed
- ½ teaspoon salt
- 3 cups broccoli florets
- 2 ½ cups whole milk
- 3 green onions, chopped (Optional)
Instructions
- Cook bacon and oil in a large pot over medium heat, stirring occasionally, until bacon is golden brown and has released its grease, about 7 minutes. Add leeks, celery, onion, and butter; cook and stir until leeks have softened, about 7 minutes.
- Add stock, potatoes, herbes de Provence, pepper, coriander, fennel, and salt; increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli and simmer for 5 minutes. Add milk and continue simmering until vegetables are tender, about 5 more minutes.
- Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 795 mg |
| Sugars | 10 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great base recipe and easily adapted for your likes and what’s in your pantry. I followed it through to the spices, using more garlic and a no-salt seasoning in absence of herbs d” Provence. I also used less pepper and salt. I added chopped fresh basil which gave it a wonderful flavor that replaced the fennel. Served with a crusty Rosemary bread on a rainy Summer night. Delicious!!!!
This was lovely. I skipped the bacon and milk and used veggie broth to make it vegan. I partially blended it so it was sort of “creamy”. Really brilliant! Thanks
I made this soup according to the directions and it turned out great! My only changes were to use a quart of chicken broth and 2% milk. I also decided to leave it a little chunky, and so I used the hand blender to purée it some. Very yummy!
I used 2 cups milk, 1 cup cream. More celery and less leek. Baby broccoli. And only blended about 2/3 as I like some chunks. I also used Black Forest bacon, which gave it a nice smokiness, added thyme, and used garlic and herbs instead of herb de Provence, as well as uncrushed fennel so it wasn’t too strong. My boyfriend loved it, as did it.
This recipe is jolly good!! I was happy about it. Leeks are full of dirt and possibly manure, so cut long ways and wash well. If leeks get on your nerves, like they do me, Knorr has a leek seasoning that is delicious. I can only find it at the World Market, so far… warning: 29% of the seasoning is sodium. Very nice recipe for cold winter days.
See notes, 10 November 2019 “Good Potato Soup Recipe”
The soup is awesome.. I prefered it before blending and cream (I substituted cream for the whole milk).. but it is sooo good. Even the kids went nuts for it.
Excellent, but I recommend less pepper
Loved this soup!
This is my favorite soup made with leeks. I make it every fall. I make large batches and freeze the leftovers.
I liked the recipe as it was, but I loved it how I made it… I didn’t know what Herbs de Provence were, so I eliminated them and subbed in thyme, marjoram and lemon balm. I also used coconut milk instead of regular milk (2 cans of water to 1 can of milk) – it didn’t taste like coconut at all. Don’t get me wrong. I used the bacon. I just didn’t have milk at the time that I made the recipe (silly me!). Anyhow, my husband also hates potatoes, so I used the stems from the broccoli for fiber and a lb of mushrooms instead of the potatoes. There is no real evidence of a difference. I also left a few chunks out instead of blending the whole batch, so it’s still like eating something. 🙂 The recipe was a great jumping off point, and I am so glad that it inspired me to use my seasonal veggies that I got in my CSA! Kudos! 🙂
Great soup! Easy to make and tastes delicious. I ended up using almond milk as I have a family member with milk allergies. I am making it again for women’s book club this month. Its a keeper
This is one of the most delicious soups I have ever made! I have substituted all leek for the onion and coconut milk for all or some of the milk.
Substitute ham instead of bacon. Did not add milk. Used what had for stock which was vegetable stock. Added a large chicken bouillon cube. Also did not blend it. I like the large pieces. Yum!
i can’t get past the consistency of this. We didn’t want to purée it but gave it a try. Seriously not good. Luckily we made cornbread to go along with this and that became our dinner. Very disappointed.
This soup was wonderful. The leeks and seasonings especially made for a delightful soup, do not leave them out, except I used less salt and pepper than called for.
Outstanding! I doubled bacon and substituted cauliflower for broccoli. My screen did say 1 TB pepper but I put less (season own bowl if wish) but I added a touch more salt. I did not have fennel so I used 1/4 tsp caraway I crushed with mortar n pestal. I used an immersion blender in pot & left reasonably chunky. Used skim milk instead of whole. Delicious!! Even my 11 year old daughter loved this soup – she usually hates everything this side of burger & fries!! I will make it often. A real winner in my book! Thank you Seeshell!!
Great recipe! For sure a keeper. I added in carrots for color. Will keep this as a “go to” for leek soup!
FULL OF FLAVOR! The 1 tbsp of pepper was just enough spicey- loved it! Instead of bacon I put in a tbsp of bacon grease that I always keep on hand and also added one large sweet potato too. I only had turkey broth so used that. Also just had about 1 1/2 cups of 1/2 n 1/2 instead of milk. Turned out FANTASTIC! Everyone loved it. Thanks!
I changed the recipe because I’m counting calories. I used Skim milk and cut the bacon. I didn’t want to buy a big bag of potatoes so I ended up using two medium size Idaho potatoes. I used fresh broccoli. I bought bacon bits and low fat cheddar cheese to sprinkle on top. I also only pureed half the final soup and I’m really really glad I did. It was nice to have chunks of potato and broccoli. I’ll be making this again.
This was perfect for the rainy cold evening we had here tonight. I made a couple of modifications–1 tsp pepper, a handful of sliced mushroos that needed to be used up. Didn’t have the herbs d province, so used a mediterran blend that contained paprika,pepper, cumin, oregano,coriander,garlic and onion instead, then shook in a few good shakes of thyme and another 1/4 tsp of coriander. Only had fat free milk, so that’s what I used. Didn’t puree it, seems plently thick as it is.