Leek, potato and asparagus soup

Leek, Potato And Asparagus Soup | Something New For Dinner

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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.


  • 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


  1. 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.
  2. Stir in potatoes to combine. Add stock and bring to a boil. Reduce heat and cook partially covered until tender, about 10 – 12 minutes.
  3. Remove 1 1/2 cups of the soup and puree in a blender. Set aside.
  4. 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.
  5. Serve in individual bowls with chive garnish.

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