2 heads of broccoli, medium-sized
2 leeks (don't use the green part, only the white and light green)
1 large potato
2 garlic cloves, minced
3 cups of chicken broth
3 cups of water
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup half & half
Salt and pepper to taste
Let's prepare the vegetables first! Separate the broccoli stems from the florets, then cut the florets into small pieces and set them aside.
Cut the stems into slices and place them in a separate bowl. Peel and cut your potato into small pieces and place them into the same bowl with the broccoli stems. (You're going to add different vegetables at different times, so I find it easier to keep them in separate bowls).
Thinly slice your leeks.
Heat olive oil and butter in a large stock pot.
Add the leeks and cook over medium heat for 3 minutes.
Add 3 cups of broth and water, salt, pepper, and bring to a boil.
Reduce heat to low, cover the lid, and simmer until the broccoli stems and potatoes are soft.
Now add the florets into the pot, bring to a boil, and cook on low heat for 5 more minutes.
Take off the heat and puree the soup by adding small batches into a food processor or a blender. If you like your soup more chunky, you can puree half of the soup and leave half of it as it is.
Return the soup back into the pot, add cream, and let it heat through before serving.
Sprinkle with grated parmesan cheese and serve with croutons.