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    You are in: Home / Recipes / Creamy Asparagus, Leek and Potato Soup Recipe
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    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

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    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on July 17, 2014

      55

      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

      55

      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)

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    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
    46%
    Total Fat 14.5 g
    22%
    Saturated Fat 8.2 g
    41%
    Cholesterol 42.9 mg
    14%
    Sodium 766.4 mg
    31%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.8 g
    19%
    Protein 11.2 g
    22%

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