To remove sand from leeks, chop and place in a large bowl of water. Gently stir the chopped leeks until all the sand falls to the bottom of the bowl.
Leaving the sand at the bottom of the bowl carefully remove the leeks and drain in a colander; dry lightly.
In a stock pot over medium high heat add olive oil, then add leeks, onion, thyme, and salt and pepper to taste. Saute vegetables until tender, about 10-15
minutes. Add the chopped garlic at the last minute and stir.
Add broccoli, chicken broth, and water to pan and bring to a boil. Reduce heat and simmer until the broccoli is crisp tender, about 8 minutes. Finally, add
2 packages of Profile Chicken Noodle Soup (if using) and stir to combine.
Working in small batches, puree mixture in a food processor or blender until smooth.
If using a blender be sure to cover venting hole with a paper towel or clean kitchen towel to avoid splashing and to allow steam to escape. Return pureed soup to original pot and heat to combine.
To serve top with 1 tsp of fat free Greek yogurt and a few thinly sliced radishes, fresh parsley, and more freshly ground black pepper.
Notes
Tip: If using this soup as a vegetable course you can omit the Profile Chicken Noodle Soup.