Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 3 leeks sliced
  • 3 cloves garlic minced
  • 1/4-1/2 teaspoon cayenne pepper (please see notes)
  • 1 teaspoon onion powder
  • 1 tablespoon dried parsley
  • 4 cups chicken stock
  • 1 1/2 lbs Yukon gold potatoes peeled and diced
  • 2 cups chopped broccoli crowns
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 cup seasoned bread croutons
  • 2 tablespoons melted butter
  • 4 slices crispy cooked bacon finely chopped

Instruction

  • Melt butter in stockpot or dutch oven over medium low heat. Add leeks and cook until slightly tender: approximately 7 minutes. Add garlic and cook for 1 minute; stirring constantly.  Stir in cayenne pepper, onion powder and dried parsley. Add the chicken stock, potatoes, broccoli and cream. Turn heat to simmer and cook until potatoes and broccoli are tender; about 10-15 minutes. Salt and pepper the soup to taste.
  • Crush the croutons in a food processor or in a Ziploc bag with a rolling pin, stir in the melted butter and crispy bacon.   Spoon the soup into bowls and top with a couple tablespoons of the bacon crumble.