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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Trim the tough ends off the asparagus and chop the spears into 1-inch pieces. Set aside.

Step 2

Slice the leeks in half lengthwise and rinse thoroughly to remove any dirt or grit. Thinly slice the white and light green parts only.

Step 3

Peel and dice the potatoes into small, even pieces (about 1/2-inch cubes).

Step 4

In a large pot, melt the butter and olive oil over medium heat.

Step 5

Add the sliced leeks to the pot and sauté for 4-5 minutes until softened and fragrant. Stir frequently to avoid browning.

Step 6

Mince the garlic cloves and add them to the pot, cooking for 1 minute until fragrant.

Step 7

Stir in the diced potatoes and chopped asparagus. Cook for 2-3 minutes, coating the vegetables in the buttery mixture.

Step 8

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.

Step 9

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.

Step 10

Stir in the heavy cream, salt, and black pepper. Heat gently for 2-3 minutes without boiling.

Step 11

Add the lemon juice to brighten the flavors and adjust the seasoning if needed.

Step 12

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.

Nutrition Facts

Serving size	(2304.8g)

Amount per serving	% Daily Value*
Calories	2095.2

Total Fat 128.0g	0%
Saturated Fat 66.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 302mg	0%
Sodium 4777.1mg	0%
Total Carbohydrate 194.1g	0%
Dietary Fiber 34.0g	0%
Total Sugars 35.3g
Protein 40.9g	0%

Vitamin D 0IU	0%
Calcium 465.0mg	0%
Iron 24.2mg	0%
Potassium 5280.3mg	0%

*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.

Source of Calories

Fat: 55.1%

Protein: 7.8%

Carbs: 37.1%