Creamy Asparagus, Leek and Potato Soup

"This is a delicious green soup that want to share it here. Enjoy."
 
Creamy  Asparagus,  Leek  and  Potato  Soup created by Darkhunter
Ready In:
55mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Cut leeks in half lengthwise, wash and thinly slice.
  • In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
  • Add asparagus, chicken stock, salt and pepper. Bring to a boil.
  • Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
  • 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).
  • Serve warm with garlic or herb flavored crutons, or toasted bread slices.

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  1. SylvieFeather
    Super base recipe! Good proportions of veg. I took a suggestion or two from other reviewers, and tweaked a tiny bit on my own - I used bacon, as John D. did (I'll use half as much next time); added a little dill seed and a tiny bit of sriracha. Subbed 1/2 of a 1 lb container of sour cream for the canned evaporated milk, not big on cans. It's fabulous; I am thinking of substituting ramps for the leeks, come the spring. Thanks for the recipe - it was just what I was looking for. Update May 19 - made with ramps instead of leeks. Added 1 cup microplaned parmesan at the end. OMG, this is sooo good!
     
  2. SylvieFeather
    Super base recipe! Good proportions of veg. I took a suggestion or two from other reviewers, and tweaked a tiny bit on my own - I used bacon, as John D. did (I'll use half as much next time); added a little dill seed and a tiny bit of sriracha. Subbed 1/2 of a 1 lb container of sour cream for the canned evaporated milk, not big on cans. It's fabulous; I am thinking of substituting ramps for the leeks, come the spring. Thanks for the recipe - it was just what I was looking for.
     
  3. John D.
    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!
     
  4. John D.
    What a great soup! This time around, I fried off 100g of streaky bacon with the potatoes and 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!
     
  5. Tea Girl
    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. :)
     

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