Asparagus, Leek, and Potato Soup – a delicious recipe with parsley, butter, salt, black pepper, butter, leeks. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Parsley butter: Mix the first 4 ingredients in small bowl.
2
(Can be prepared 2 days ahead.
3
Cover and refrigerate.
4
Bring to room temperature before using).
5
Melt 1/4 cup unsalted butter in heavy large saucepan over low heat.
6
Add leeks, thyme and bay leaf.
7
Cover and cook until leeks are soft, stirring occasionally, about 10 minutes.
8
Mix in stock and potatoes.
9
Bring to boil.
10
Reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
11
Add asparagus and simmer until crisp-tender, about 3 minutes.
12
Discard bay leaf.
13
Season to taste with salt and pepper.
14
Ladle soup into bowls.
15
Top each with dollop of parsley butter and serve.
933
kcal
Calories
35
g
Fat
35
g
Carbs
118
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: ⅓ cup parsley leaves fresh, 3 tablespoons butter unsalted, softened, ⅛ teaspoon salt, ⅛ teaspoon black pepper, and more.
Yes, Asparagus, Leek, and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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