Asparagus, Leek, & Potato Soup
Submitted by novaskylar
Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
1 hrsWhen asparagus season hits, this velvety soup is the perfect way to showcase those tender green spears.
Sweet leeks and creamy potatoes form the base, while fresh asparagus adds a vibrant, grassy flavor that screams springtime.
Blend it smooth for an elegant starter or leave it chunky for a rustic weeknight meal.
Pro Tips
- Save the asparagus tips: Add them at the end for texture and visual appeal
- Rinse leeks thoroughly: They hide dirt between layers, so slice and wash well
- Don’t overcook: Asparagus loses its bright color and fresh flavor if boiled too long
- Adjust thickness: Add more broth for a lighter soup, less for a hearty texture
Variations
- Make it vegan by using coconut milk instead of cream
- Add a dollop of crème fraîche and fresh chives as garnish
- Stir in cooked white beans for extra protein and heartiness
Ingredients
Directions
- Leeks: Use the white part and only 1 inch of the green part.
Parsley butter: Mix the first 4 ingredients in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using).
Melt ¼ cup unsalted butter in heavy large saucepan over low heat.
Add leeks, thyme and bay leaf. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes.
Mix in stock and potatoes. Bring to boil.
Reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
Add asparagus and simmer until crisp-tender, about 3 minutes. Discard bay leaf.
Season to taste with salt and pepper.
Ladle soup into bowls.
Top each with dollop of parsley butter and serve.
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