This soup manages to be both comforting and healthful. The broccoli, leek, and potato base comes together quickly, and—with an immersion blender—it only takes one pot. After pureeing, you'll stir in a little sour cream and sharp Cheddar cheese to boost the body and richness. Quickly baked cheesy croutons double down on the deliciousness. Flavor tip: Like most soups, this one tastes even better the next day.


Credit: Caitlin Bensel

Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Cut broccoli florets off stems; chop into 1-inch pieces. Peel stems and cut into ¼-inch slices.

  • Heat oil in a large, heavy-bottomed pot over medium-high. Add broccoli stem slices, leeks, and 1 teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring often, for 1 minute.

  • Preheat oven to 375°F. Add 4 cups water, potatoes, spinach, broccoli florets, and remaining 2 teaspoons salt to pot. Bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 15 minutes.

  • Blend soup with an immersion blender until smooth. Stir in sour cream and ½ cup cheese.

  • Top baguette slices with remaining ¾ cup cheese. Bake until cheese is golden brown, 3 to 4 minutes. Top soup with croutons, pepper, and a drizzle of oil.