Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Creamy Asparagus, Leek and Potato Soup Recipe
    Lost? Site Map

    Creamy Asparagus, Leek and Potato Soup

    Creamy  Asparagus,  Leek  and  Potato  Soup. Photo by Darkhunter

    1/2 Photos of Creamy Asparagus, Leek and Potato Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    pink cook's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cut leeks in half lengthwise, wash and thinly slice.
    2. 2
      In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
    3. 3
      Add asparagus, chicken stock, salt and pepper. Bring to a boil.
    4. 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. 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. 6
      Serve warm with garlic or herb flavored crutons, or toasted bread slices.

    Ratings & Reviews:

    • on July 17, 2014


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2011


      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. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2010

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Creamy Asparagus, Leek and Potato Soup

    Serving Size: 1 (278 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 278.0
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 8.2 g
    Cholesterol 42.9 mg
    Sodium 766.4 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 2.8 g
    Sugars 4.8 g
    Protein 11.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes