Rho's Asparagus, Leek & Potato Soup

Total Time
15 mins
45 mins

A thick, tasty soup that is not only delicious, but hearty too!

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  • 34 lb asparagus
  • 1 12 teaspoons vegetable oil
  • 1 teaspoon garlic, minced
  • 1 cup onion, chopped
  • 2 leeks, thinly sliced
  • 3 12 cups chicken stock
  • 1 cup potato, peeled and diced
  • salt and pepper


  1. Wash and trim asparagus; cut stalks into pieces and set tips aside.
  2. In large, non-stick saucepan, heat oil; saute garlic, onion, leeks, and asparagus stalks just until softened, approximately 10 minutes.
  3. Add stock and potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
  4. Puree in food processor until smooth OR cook a little longer until potatoes begin to break apart and forego the processing (personally I prefer the chunkier consistency).
  5. Taste and adjust seasoning with salt and pepper.
  6. Return to saucepan (if you chose to process the mixture).
  7. Steam reserved asparagus tips until just tender (approx. 2 mins); add to soup.
  8. ENJOY! :-).