Recipe Details
Ingredients
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4slicesbacon, diced
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2tablespoonsolive oil
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3largeleeks, chopped
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3stalkscelery, chopped
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1mediumonion, chopped
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2tablespoonsbutter
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3cupschicken stock
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3mediumYukon Gold potatoes, cubed
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1teaspoonherbes de Provence
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1teaspoonground black pepper
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½teaspoonground coriander
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½teaspoonfennel seed, crushed
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½teaspoonsalt
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3cupsbroccoli florets
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2 ½cupswhole milk
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3green onions, chopped (Optional)
Cooking Directions
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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.
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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.
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Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories297 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 6g |
30% |
| Cholesterol 27mg |
9% |
| Sodium 795mg |
35% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 5g |
16% |
| Total Sugars 10g |
|
| Protein 10g |
20% |
| Vitamin C 52mg |
58% |
| Calcium 208mg |
16% |
| Iron 2mg |
13% |
| Potassium 566mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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