Rho'S Asparagus, Leek & Potato Soup – a delicious recipe with asparagus, vegetable oil, garlic, onion, leeks, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash and trim asparagus; cut stalks into pieces and set tips aside.
2
In large, non-stick saucepan, heat oil; saute garlic, onion, leeks, and asparagus stalks just until softened, approximately 10 minutes.
3
Add stock and potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
4
Puree in food processor until smooth OR cook a little longer until potatoes begin to break apart and forego the processing (personally I prefer the chunkier consistency).
5
Taste and adjust seasoning with salt and pepper.
6
Return to saucepan (if you chose to process the mixture).
7
Steam reserved asparagus tips until just tender (approx. 2 mins); add to soup.
8
ENJOY! :-).
452
kcal
Calories
10
g
Fat
19
g
Carbs
69
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 8 ingredients. The key ingredients include: 3/4 lb asparagus, 1 1/2 teaspoons vegetable oil, 1 teaspoon garlic, minced, 1 cup onion, chopped, and more.
Yes, Rho'S Asparagus, Leek & 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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