Asparagus, Leek, and Potato Soup recipe
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Ingredients
- 3 tablespoons butter 1 bunch asparagus, ends trimmed and stalks cut into small pieces 4 medium leeks, sliced, white parts only and thoroughly washed 2 medium red potatoes, peeled and diced 1 large shallot, thinly sliced 2 cloves garlic, freshly minced 3 tablespoons all-purpose flour 2 cups warm water 1 (14.5 ounce) can low-sodium chicken stock 1 cube chicken bouillon 4 tablespoons sour cream, or as desired 1 pinch paprika, or to taste ground black pepper to taste
Nutrition Info
- 305.3 caloriescarbohydrate: 43 gcholesterol: 31.1 mgfat: 12.6 gfiber: 6.2 gprotein: 9.1 gsaturatedFat: 7.7 gservingSize: -sodium: 437 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Asparagus, Leek, and Potato Soup
Directions
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Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.