Leek, Potato and Asparagus Soup Recipe

Name: Leek, Potato and Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil or olive oil; 1/4 stick (1 ounce) butter; 2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy); 1 celery stalk, chopped; 1 large onion, chopped; 2 large potatoes, peeled and cut into 1-inch cubes; 1 1/2 cups water; 1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact; 2 cups milk; 1/2 cup heavy cream; Salt and freshly ground black pepper to taste; 3 whole green onions, chopped, for garnish

Servings: persons

2 tablespoons vegetable oil or olive oil
1/4 stick (1 ounce) butter
2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
1 celery stalk, chopped
1 large onion, chopped
2 large potatoes, peeled and cut into 1-inch cubes
1 1/2 cups water
1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
3 whole green onions, chopped, for garnish

1
Put the oil, butter, leeks, celery and onion in a large pot.
2
Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened.
3
Add the potatoes and water.
4
Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes.
5
Add the asparagus, milk and cream.
6
Stir and cook, covered, at least 5 minutes longer.
7
Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving.
8
Wonderful soup!

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil or olive oil, 1/4 stick (1 ounce) butter, 2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy), 1 celery stalk, chopped, and more.

Yes, Leek, Potato and Asparagus 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.

Leek, Potato and Asparagus Soup

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