Best 3 Asparagus Leek And Potato Soup Recipes

Searching for a recipe to create an exquisite asparagus leek and potato soup? Look no further! This delightful soup is both simple to make and packed with flavors that will tantalize your taste buds. With its creamy texture and vibrant green hue, this soup is a perfect choice for a light lunch or an elegant dinner. Dive into the world of culinary delight as we explore the best recipe for asparagus leek and potato soup, ensuring that every bite is an explosion of flavors.

Here are our top 3 tried and tested recipes!

ASPARAGUS, LEEK, AND POTATO SOUP

Asparagus, Leek, and Potato Soup image

This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!

Provided by KendraVanHam

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

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
ground black pepper to taste

Steps:

Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g

ASPARAGUS, POTATO AND LEEK SOUP

Asparagus, Potato And Leek Soup image

Provided by Molly O'Neill

Categories soups and stews, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 10

Ingredients

1 teaspoon unsalted butter
1 large leek, white and light green part only, washed and chopped
1 medium baking potato, peeled and cut into 1/2-inch cubes
1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
3 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon grated lemon rind
3/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon olive oil
8 shiitake mushrooms, stemmed and quartered

Steps:

Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 7 grams, TransFat 0 grams

ASPARAGUS LEEK AND RED POTATO SOUP RECIPE - (4.6/5)

Asparagus Leek and Red Potato Soup Recipe - (4.6/5) image

Provided by GuidingVegan

Number Of Ingredients 8

Ingredients

1 bunch asparagus
6 red potatoes, scrubbed, cubed
2 tablespoons olive oil
2 leeks, trimmed, white parts only, thinly sliced
2 garlic cloves, minced
1 (32-ounce) container vegetable broth
1 tablespoon fresh thyme leaves or more to taste
Salt and freshly ground black pepper to taste

Steps:

In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.

Tips:

Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for a smooth and creamy soup. Avoid waxy potatoes like Red Bliss or New Potatoes as they tend to hold their shape and don't break down as well.
Properly Clean and Trim the Leeks: Leeks can be gritty, so rinse them thoroughly under running water, separating the layers to remove any dirt or sand. Trim off the dark green tops and the root ends.
Don't Overcook the Vegetables: Cook the vegetables until they are tender but still maintain a slight bite. Overcooked vegetables can become mushy and lose their flavor.
Use Freshly Grated Parmesan Cheese: Pre-shredded cheese often contains additives that can affect the taste and texture of the soup. Freshly grated Parmesan adds a richer, more nutty flavor.
Season to Taste: Always taste the soup and adjust the seasoning accordingly. Add more salt, pepper, or herbs as needed.

Conclusion:

Asparagus leek and potato soup is a delicious and comforting dish perfect for a light lunch or a cozy dinner. With its creamy texture, vibrant flavors, and the goodness of fresh vegetables, this soup is sure to be a hit. Whether you follow the classic recipe or experiment with different ingredients and variations, you can create a soup that suits your taste and preferences. So, grab your apron, gather your ingredients, and let's get cooking!