Asparagus, Leek, and Potato Soup Recipe

Name: Asparagus, Leek, and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup parsley leaves fresh; 3 tablespoons butter unsalted, softened; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 1/4 cup butter, unsalted; 3 each leeks large, chopped*; 1/2 teaspoon thyme crumbled; 1 each bay leaves; 6 cup chicken broth or stock; 1 1/2 pounds potatoes red new, quartered; 1 pound asparagus trimmed,1 inch diagonal

Servings: persons

⅓ cup parsley leaves fresh
3 tablespoons butter unsalted, softened
⅛ teaspoon salt
⅛ teaspoon black pepper
1/4 cup butter, unsalted
3 each leeks large, chopped*
1/2 teaspoon thyme crumbled
1 each bay leaves
6 cup chicken broth or stock
1 1/2 pounds potatoes red new, quartered
1 pound asparagus trimmed,1 inch diagonal

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

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Asparagus, Leek, and Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions