Creamy Asparagus, Leek, and Potato Soup Recipe

Name: Creamy Asparagus, Leek, and Potato Soup Recipe
Total time: 55 mins
Ingredients: 3 tablespoons butter; 1 bunch asparagus, ends trimmed and stalks cut into small pieces; 4 medium leeks, sliced, white parts only and thoroughly washed; 2 medium red potatoes, peeled and diced; 1 large shallot, thinly sliced; 2 cloves garlic, freshly minced; 3 tablespoons all-purpose flour; 2 cups warm water; 1 (14.5 ounce) can low-sodium chicken stock; 1 cube chicken bouillon; 4 tablespoons sour cream, or as desired; 1 pinch paprika, or to taste; ground black pepper to taste

This creamy asparagus, leek, and potato soup recipe was a simple creation made to use up slightly older asparagus. Initially, a cream base was considered, but the soup's natural flavors shone through. The vegetables offer a lovely, delicate taste all on their own. Even the most skeptical eaters, LOVED this soup! It's a perfect way to use almost-expired vegetables!

Total time55 mins
Prep time30 mins
Cook time25 mins
Yield4

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Servings

Instructions

Melt butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic; cook and stir until potatoes are soft, about 5 minutes.
Sprinkle flour over vegetables; stir until well coated. Add warm water, chicken stock, and bouillon cube; bring to a simmer and cook for 20 to 25 minutes.
Carefully fill a food processor or blender halfway with soup. Cover, remove the feed tube pusher, and cover the feed tube with a potholder; pulse to your desired consistency. Pour into a pot. Repeat with remaining soup. Ladle soup into bowls; garnish with sour cream, paprika, and pepper to taste.

Nutrition

Calories: 305 kcal
Fat Content: 13 g
Fiber Content: 6 g
Sugar Content: 8 g
Sodium Content: 437 mg
Protein Content: 9 g
Cholesterol Content: 31 mg
Carbohydrate Content: 43 g
Saturated Fat Content: 8 g
Unsaturated Fat Content: 0 g