Cream of Leek and Asparagus Soup

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Total Time
1hr 5mins
20 mins
45 mins

This is a subtle, rich soup that can be an ellegant starter for a dinner party . From the Stein Eriksen Lodge in Deer Valley,Utah.

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  1. Combine stock and potato in heavy medium saucepan and bring to a boil.
  2. Reduce heat and simmer until potato is tender, about 20 minutes.
  3. Add asparagus and leeks;simmer until tender, stirring occasionally, about 20 minutes.
  4. Puree in blender or food processor.
  5. Strain back into clean saucepan.
  6. Add cream and bring to a simmer,stirring constantly.
  7. Season with salt and pepper to taste.
  8. Ladle into bowls, garnish with toasted almond slices and serve.