Creamy Spring Asparagus Soup

1. 1

   Melt butter in a medium pot over medium low heat.

2. 2

   Add leeks and cook, stirring often, until tender, about 10 minutes.

3. 3

   Add broth and potatoes and bring to a boil.

4. 4

   Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes.

5. 5

   Remove pot from heat ad set aside to let cool slightly.

6. 6

   Carefully transfer soup to blender in batches and puree until smooth.

7. 7

   Return soup to pot and bring to a boil.

8. 8

   Remove from heat, whisk in sour cream and season with salt and pepper.

9. 9

   Ladle soup into bowls, garnish with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.