adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asparagus, Leek, and Potato Soup
Asparagus, Leek, and Potato Soup
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Creamless soup featuring vibrant asparagus, leeks, and potatoes.
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
Instructions:
  • In a large soup pot over medium heat, melt butter until sizzling. Add fresh asparagus, leeks, potatoes, shallot, and garlic, stirring often. Cook until the potatoes are fork-tender but still firm, which should take around 5 minutes.
  • Coat the vegetables in flour in the pot, ensuring they are fully covered without burning. Add warm water, chicken stock, and a bouillon cube. Simmer the soup for 20 to 25 minutes until cooked.
  • Transfer the hot soup to a food processor and blend until it reaches your preferred consistency. Serve in bowls and top with a dollop of sour cream, a sprinkle of paprika, and a dash of pepper for garnish.

Similar Recipes