Rho's Asparagus, Leek & Potato Soup

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 34
  • 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
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DIRECTIONS

  • Wash and trim asparagus; cut stalks into pieces and set tips aside.
  • In large, non-stick saucepan, heat oil; saute garlic, onion, leeks, and asparagus stalks just until softened, approximately 10 minutes.
  • Add stock and potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
  • 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).
  • Taste and adjust seasoning with salt and pepper.
  • Return to saucepan (if you chose to process the mixture).
  • Steam reserved asparagus tips until just tender (approx. 2 mins); add to soup.
  • ENJOY! :-).
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