I love Oprah, and I’ve been happily reading the inspiration from the pages of O, The Oprah Magazine for years. I also love soup, and it’s soup season! There’s something about the comfort, warmth and satisfaction you get from a small bowl of goodness that just hits the spot every time. (Eating a bowl of veg-heavy soup is also a great way to cut down on calories during a meal—a Penn State study found that people who eat 1.5-2 cups of a broth-based vegetable soup before eating a meal reduce their total calorie intake by about 134 calories compared to when they eat a meal without the soup appetizer). I’ve been making this broccoli leek soup recipe from a years-old issue of O, and it’s still one of my favorites. It’s simple, nourishing and healthy: just what you want in a soul-satisfying soup. Thanks, Oprah!

Broccoli Leek Soup, serves 4


  • 1 large bunch broccoli (about 1.5 pounds)
  • 1 TBSP olive oil
  • 1 TBSP unsalted butter
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 1 medium baking potato, peeled and cut into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • 3 cups low-sodium chicken or vegetable broth
  • 3/4 tsp. salt
  • Pinch freshly ground pepper
  • 1/4 cup half-and-half (optional; I sometimes use almond milk or skip this ingredient altogether)
  • 1/4 cup snipped chives


  1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins.”
  2. Break or cut the florets into small pieces. Reserve stems and florets separately.
  3. In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes.
  4. Add broccoli stems, potato and garlic, and cook 2 to 3 minutes.
  5. Add 3 cups water, broth, salt and pepper; bring to a boil.
  6. Reduce heat, cover partially and simmer until broccoli and potato are tender, about 12 minutes.
  7. Add florets; bring to a boil and then simmer 5 minutes.
  8. Transfer soup in batches to a blender or food processor and puree until smooth.
  9. Return soup to saucepan; add half-and-half or milk alternative if using and chives, and reheat briefly.
  10. Serve and enjoy!


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