This is a soup similar to the French leek and potato soup vichysoisse, but with the addition of broccoli and served hot rather than chilled.

4 small leeks, green part only
3 - 4 large potatoes
florets of 1 medium broccoli head
butter
about 1 - 1,3 l beef stock or vegetable stock (or water and good-quality meat or vegetable fumet)
(pinch of salt)
white pepper
about 100 - 200 ml cream

Remove any dry or wilted outer leaves from the leeks. Cut off the green parts, slit them lengthwise and carefully rinse off any grit and dirt caught between the leaf layers. Cut the leaves crosswise in thin slices. Reserve the white parts for other dishes.

Peel the potatoes and cut into smaller chunks. Separate the broccoli florets and rinse briefly under cold running water, drain and set aside. Bring the stock (or water and fumet) to the boil.

Meanwhile, melt and heat some butter in a large saucepan, add the leek and sauté until soft. Add the potatoes and broccoli and enough hot stock to cover the ingredients. Bring to the boil, lower the heat and simmer for about 15 to 20 minutes, or until the potatoes are thoroughly tender.

Take the pan off the heat and puree the soup, eg using a hand blender, just enough to break the largest vegetable pieces, then rub the soup through a fine sieve to make it smooth. Add some cream and reheat the soup. Add more hot stock if the soup is too thick. Season with white pepper (and salt, if required) and serve hot.

Recipe source: family recipe.