2 Tablespoons butter (can use extra virgin olive oil)
3 medium potatoes, any type, peeled and diced
2 leeks, trimmed, well-washed and sliced
1 pound thin asparagus, trimmed and cut into 1-inch lengths
Salt and freshly ground black pepper to taste
5 cups chicken or vegetable stock
1 cup cream or half-and-half, optional

Nutritional information

No nutrition information available


This can be served hot or cold

Put butter in a large, deep saucepan and turn heat to medium. When butter melts add vegetables. If you like, set aside 12 or 16 of the nicest pieces of asparagus; parboil in salted water for about 2 minutes and use as a garnish for the soup. Season with salt and pepper and cook, stirring for 2 – 3 minutes.

Add stock and cook until vegetables are very tender, about 15 minutes. You may prepare soup in advance up to this point. Cover and refrigerate for up to 2 days.

Puree soup until very smooth. Chill.
Stir in cream, if using, taste and adjust seasoning, garnish if you like and serve.

I usually serve this hot – it is delicious.
Freezes extremely well.

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