Creamy asparagus, leek, and potato soup

Soup 2


3 large leeks - chopped

3 ribs of celery - chopped

1 large bunch of asparagus - trimmed and chopped

5-10 garlic cloves - roughly chopped

3 large potatoes - peeled and chopped

1.5-2 L of chicken/veggie stalk

1 cup cream (I used 10% but if you like it richer then go for the full 35%)

Salt and pepper to taste


1. In a large soup pot, fry up the chopped leeks and celery till tender (don't brown them)

2. Add the asparagus, potatoes, garlic, and 1L of stalk

3. Bring to a boil then reduce heat to low and let simmer till all the vegetables are soft.

4. Remove from heat and puree the soup till smooth with a hand blender and add remaining stalk till it reaches your desired consistency.

5. Add cream, salt, and pepper.

Serve with a dollop of sour cream, green onions, or whatever garnish you prefer. 

Soup and spoon

December 4, 2014 soup, vegetables, comfort food

Eva is a sugar-dusted ball of fury rolling towards the madness that is everyday life. The next best thing to cooking is eating, especially when done in large groups.

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