Creamy Asparagus, Leek And Potato Soup

1. 1

   Cut leeks in half lengthwise, wash and thinly slice.

2. 2

   In large pan lightly saute leeks in butter. Add potatoes. Saute for about 3 minutes.

3. 3

   Add asparagus, chicken stock, salt and pepper. Bring to a boil.

4. 4

   Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and puree.

5. 5

   Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).

6. 6

   Serve warm with garlic or herb flavored crutons, or toasted bread slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.