Name: Potato-Leek Soup with Broccoli, Spinach, Parmesan & Garlic Bread
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 3 crowns broccoli; 1420 ml chicken or vegetable broth; 9 cloves garlic; 3 leeks; 1 ½ lemons; 85 g Parmesan cheese; 6 whole grain buns or rolls; 1065 ml whole milk; 6 medium yellow potatoes; all-purpose flour; black pepper; butter, unsalted; crushed red pepper; rosemary, dried; salt

Potato-Leek Soup with Broccoli, Spinach, Parmesan & Garlic BreadPotato-Leek Soup with Broccoli, Spinach, Parmesan & Garlic Bread — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

3 crowns broccoli

1420 ml chicken or vegetable broth

9 cloves garlic

3 leeks

1 ½ lemons

85 g Parmesan cheese

6 whole grain buns or rolls

1065 ml whole milk

6 medium yellow potatoes

all-purpose flour

black pepper

butter, unsalted

crushed red pepper

rosemary, dried

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince garlic; place in a small bowl along with butter and salt. Mash with the back of a spoon to combine the garlic butter; set aside.

Peel and small dice potatoes; separate broccoli into small florets and small dice the stems. Place both in a large bowl and set aside.

Trim off the root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces.

Preheat a large pot over medium-high heat.

Once the pot is hot, add half of the garlic butter (reserving the rest for the garlic bread) and swirl to coat the bottom. Add the leek and cook, stirring often, until starting to soften, 3-4 minutes.

Add broccoli, potato, and flour to the pot; stir to combine. (Reserve bowl for later use.)

Gradually stir broth, milk, and spices into the pot. Cover and bring to a boil over high heat; once boiling, reduce heat to low and simmer, stirring occasionally, until veggies are tender, 10-12 minutes.

Meanwhile, roughly chop spinach and place in the reserved bowl.

Finely grate Parmesan and add to the bowl with the spinach; set aside.

Slice lemons into wedges and set aside for serving.

Preheat oven to broil on high and position rack under the broiler.

Once the veggies are tender, use a potato masher to crush the potatoes and broccoli, creating a semi-smooth soup.

Add spinach and Parmesan to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Continue to stir until cheese is melted and combined, 2-3 minutes. Remove from heat.

Slice rolls in half and divide between two baking sheet pans, cut-side up; spread with remaining garlic butter. Working in batches, place in the oven and broil until lightly toasted, 1-2 minutes. Remove from oven.

Divide soup between bowls and sprinkle with crushed red pepper. Serve with garlic bread and lemon wedges for squeezing over top. Enjoy!

Open this recipe in Flambette