Creamy Asparagus, Leek and Potato Soup

Total Time
Prep 10 mins
Cook 45 mins

This is a delicious green soup that want to share it here. Enjoy.

Ingredients Nutrition


  1. Cut leeks in half lengthwise, wash and thinly slice.
  2. In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
  3. Add asparagus, chicken stock, salt and pepper. Bring to a boil.
  4. Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
  5. Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
  6. Serve warm with garlic or herb flavored crutons, or toasted bread slices.
Most Helpful

What a great soup! This time around, I fried off 100g of streaky bacon with the potatoes & leaks. I also subbed the butter for 50ml of good quality garlic infused olive oil and added 1/2 bunch of shallots and roughly 1/4 cup of chopped (lightly crushed) parsley stalks with the asparagus. After sautéing everything for 10min, I added 2 cups of good quality chicken consumé, 1 cup of water and 3/4 cup of verjuice and brought the pan to the boil, before turning off the heat to let it rest for 5min (to avoid over-cooking the asparagus and retain that lovely grassy, spring-like flavour). Finally, I added 1/2 cup of fresh cream and 1/2 cup of shredded Parmesan cheese to the pan after blending. The final result was absolutely stunning!

John D. July 17, 2014

This recipe is easy and delicious. I had some jars of asparagus laying around so I used them as that it is hard to get the fresh stuff this time of year here. I think it would be even better with the fresh, but even with the jarred stuff we manage to eat the soup in one night between the two of us. :)

Tea Girl September 25, 2011

I'm not going to give this a star rating. Don't get me wrong, what I ended up with is DELICIOUS, but I altered it a bit. I am quite sure I added too much half-and-half cream (not sure how much it was, but it was a full smaller-sized carton), because my soup was a bit thin. I also added chunks of rotisserie chicken. I used a hand-blender to blend it when called for, but then I added some 1" (or so) strips of lightly steamed asparagus. So it was a sort of chunky soup for me (which I prefer). I also added finely grated parmesan to the top. Again, I found it delicious, but since it's quite different from the original recipe, I don't think it's appropriate to rate the original recipe. But I highly recommend giving it a try!

pinkpeppercorns April 07, 2010