Ingredients
Fats and Oils
- 3 tablespoons butter
- 1 tablespoon olive oil
Vegetables
- 2 large carrots, roughly sliced (about 1½ cups)
- 1 large leek, rinsed of sand and roughly sliced (about 1½ to 2 cups)
- 2 medium yellow onions, roughly sliced
- 3 cloves garlic, finely chopped
- 4 medium to large red skin potatoes, cut into 6 large pieces
- 2 cups broccoli florets
- Fresh chives, snipped for garnish
Liquids and Seasonings
- Kosher salt, to taste (about 1 teaspoon for cooking plus additional for seasoning)
- 2 quarts unsalted vegetable broth
- Freshly ground black pepper, to taste
Instructions
- Heat fats: Melt the butter and olive oil together in a 5 to 6 quart Dutch oven over medium heat until fully melted and combined, preparing the base for sautéing the vegetables.
- Sauté aromatics and base vegetables: Add the sliced carrots, leek, and onions to the pot with 1 teaspoon of kosher salt. Stir to coat the vegetables, cover, and cook for 10 minutes over medium heat, stirring occasionally until the vegetables soften. Then stir in the chopped garlic and continue cooking for 2 minutes to develop flavor.
- Add potatoes and broth: Incorporate the cut potatoes and pour in the 2 quarts of unsalted vegetable broth. Stir the mixture together, cover, and raise the heat to bring the soup to a boil.
- Add broccoli and simmer: Once boiling, add the broccoli florets, then reduce the heat to low. Cover and simmer the soup for 20 minutes, or until all the vegetables are tender and cooked through.
- Puree the soup: Working in batches, ladle the vegetable and broth mixture into a high-powered blender. Remove the center plug from the blender lid and cover the opening with a kitchen towel for safety. Puree until smooth and creamy. Pour each batch back into an 8-cup measuring cup before blending the next. Alternatively, you can use an immersion blender directly in the pot to puree.
- Season and serve: Pour the pureed soup back into the Dutch oven, taste, and adjust seasoning with additional kosher salt and freshly ground black pepper as desired. Serve the soup hot in bowls garnished with extra black pepper and freshly snipped chives.
Notes
- Use a high-quality vegetable broth for the best flavor.
- The soup can be pureed to your preferred texture—smooth or slightly chunky.
- If using an immersion blender, be cautious of hot liquid splatter.
- This soup freezes well; store in airtight containers for up to 3 months.
- For a vegan version, substitute the butter with an additional tablespoon of olive oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
