Creamy Asparagus Leek and Potato Soup
Dive into a bowl of velvety indulgence with this Creamy Asparagus Leek and Potato Soup, a perfect blend of seasonal vegetables and rich, comforting flavors. Featuring tender asparagus, fragrant leeks, and hearty potatoes, this soup is simmered with garlic and vegetable stock, then pureed to silky perfection. A touch of heavy cream adds luxurious creaminess, while a splash of lemon juice brightens every spoonful. Finished with a garnish of fresh parsley, this easy-to-make soup is ideal for a light lunch or an elegant appetizer. Ready in just 45 minutes, this wholesome dish is not only a feast for your taste buds but also a beautiful way to celebrate fresh produce.
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Recipe Information
Ingredients
- 450 grams asparagus
- 2 medium leeks
- 2 medium potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large garlic cloves
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 2 teaspoons lemon juice
Instructions
Trim the tough ends off the asparagus and chop the spears into 1-inch pieces. Set aside.
Slice the leeks in half lengthwise and rinse thoroughly to remove any dirt or grit. Thinly slice the white and light green parts only.
Peel and dice the potatoes into small, even pieces (about 1/2-inch cubes).
In a large pot, melt the butter and olive oil over medium heat.
Add the sliced leeks to the pot and sauté for 4-5 minutes until softened and fragrant. Stir frequently to avoid browning.
Mince the garlic cloves and add them to the pot, cooking for 1 minute until fragrant.
Stir in the diced potatoes and chopped asparagus. Cook for 2-3 minutes, coating the vegetables in the buttery mixture.
Pour in the vegetable stock and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes and asparagus are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Heat gently for 2-3 minutes without boiling.
Add the lemon juice to brighten the flavors and adjust the seasoning if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 9.2 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
