A bright green version of the classic. You can make this just with the broccoli stems, or use the florets as well and use fewer potatoes.
Cut the leaves off 1 Large or 2 medium Leeks just above where they meet the stem. Discard the leaves.
Cut the leek down from the top down to the base, but leave the base intact. Run the leek under a stream of cold water, rinsing out any silt that may have collected between the layers.
Cut the base of the leek off, then slice both halves crosswise in thin slices. You want 2 C. of Leeks.
Cut the stems off 1 lb. of Broccoli, trim the tough base off, and then peel the stem(s). Chop into small pieces.
Optional: Roughly chop the broccoli florets.
Wash 2 lbs. of Potatoes (or just one pound, if using the Broccoli florets) and dice them.
Heat 2 T. olive oil or butter, or half of each. You don’t want the oil super hot. Add the leeks and saute over medium heat until they are tender. This will take longer than it takes for onions.
Add the potatoes and broccoli stems to the soup pot and raise the heat (if using the florets, do not add them yet). Season generously with salt and pepper. Stir the vegetables until the leeks begin to brown.
At this point, add 6 C. vegetable broth and bring to a boil. Reduce to a simmer (add the broccoli florets here if using). Simmer until the potatoes and broccoli are very soft.
Turn off the heat and use an immersion blender to puree the soup, partially or fully depending on your preference.
Season with fresh lemon juice and/or zest, salt and pepper.