Leek, potato and asparagus soup
Leek and potato soup, a French soup with humble beginnings makes for a comforting and satisfying meal. In this version we add asparagus for a little extra color, flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 4 T unsalted butter
- 6 leeks, washed and sliced (white and 1″ of light green part)
- 1 T fresh thyme
- 2 bay leaves
- 3 pounds yukon gold potatoes, diced in 3/4″ cubes, skin on
- 6 cups water, vegetable or chicken stock
- 2 pounds asparagus, cut into 1” segments
- 1/4 cup cream (optional)
- Salt and pepper to taste
- 3 T chives, chopped
Instructions
- Melt butter in a dutch oven or similar heavy-bottomed pan. Add leeks, thyme and bay leaf and saute for about 10 minutes, until leeks are soft.
- Stir in potatoes to combine. Add stock and bring to a boil. Reduce heat and cook partially covered until tender, about 10 – 12 minutes.
- Remove 1 1/2 cups of the soup and puree in a blender. Set aside.
- Add asparagus segments to the soup and cook 2 – 3 minutes until asparagus is bright green and tender. Stir in pureed soup and season with salt and pepper. Remove from heat and stir in cream. Adjust seasoning.
- Serve in individual bowls with chive garnish.