Cheesy Broccoli and Leek Soup

Before I was a mom I used to read all of these uplifting quotes on Facebook and scoff. You know the ones; You are good enough. You do enough. You are enough. And I always used to think they were so silly. Like, damn right I’m good enough! I don’t need some inspirational quote to tell me that?! Oh, how the tide has changed. Since becoming a mom I am constantly wondering if I am enough. Am I reading to her enough? Am I feeding her enough of the right foods? Am I snuggling her enough? Am I teaching her enough? Am I setting a good enough example for her? It’s literally a constant struggle in my mind whether I’m doing good enough, being good enough, and giving her enough.


I spend so much time researching how much she should be sleeping, the milestones she should be hitting, what she should be eating. Literally my entire life revolves around her. Which, don’t get me wrong, I love every minute of. I feel like my life’s purpose was to raise children and I have never experienced as much love and happiness as I have while raising my daughter. Case in point, look at me now–I’ve got a little “me time” to blog and I’m still focused on her! 🙂


So now when I mindlessly scroll through my Facebook feed and my eye catches an inspirational quote I think, ohhhhhh so this is who those were for. Moms like me. Who often wonder if they are enough. While I still don’t think an inspirational quote on FB is going to change my entire outlook, it is a nice reminder from time to time. So, let me remind you (and also myself) that you are enough. You are doing enough. You are good enough. Your kiddos are just as lucky to have you as you are to have them.


Thanks for listening to my rant. Oh, also this soup recipe is super easy! Like “come home from work and have your family eating in 45 minutes” easy. Enjoy!

Cheesy Broccoli and Leek Soup

  • Servings: 6
  • Print


  • 1.5 + 6 tablespoons butter, divided
  • large yellow onion, diced
  • 1 large leek, thinly sliced
  • 3 cloves garlic
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 14.5 oz. can chicken broth
  • 1 pint heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • fresh cracked black pepper
  • 4 oz. shredded sharp cheddar cheese
  • 4 oz. shredded Monterey jack cheese
  • 6 cups chopped fresh broccoli


Heat 1.5 tablespoons butter in a large pot over medium heat. Add onion and leeks and cook for 4-5 minutes. Add garlic and cook for an additional minute. Set aside.

Heat the same large pot over medium low heat melt 6 tablespoons butter. Add flour and stir to combine. Once smooth, cook mixture for 2 minutes, stirring frequently. Slowly stir in chicken broth, heavy cream and milk. Then stir in ground mustard, paprika, cayenne pepper and a pinch of salt and pepper.

Next add the cheddar cheese and stir until almost completely melted. Then add Monterey jack and stir until both cheeses are completed melted. Stir in broccoli, cover and simmer over medium heat for 30 minutes, stirring every 10 minutes.

If the soup seems to be simmering too rapidly or almost boiling, turn the heat down a bit. You want a slow, soft simmer for 30 minutes.

The soup is finished when the broccoli is tender. Serve with shredded cheddar cheese and a slice of crusty sourdough bread and enjoy!

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