Asparagus Leek And Potato Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS, LEEK, AND POTATO SOUP



Asparagus, Leek, and Potato Soup image

This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!

Provided by KendraVanHam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g

ASPARAGUS LEEK SOUP



Asparagus Leek Soup image

This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 16 servings (4-1/2 quarts).

Number Of Ingredients 12

3 large leeks, sliced into 1/2-inch pieces
1 large onion, chopped
3 tablespoons butter
4 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 teaspoon salt
2-1/2 quarts chicken broth
1/2 cup uncooked long grain rice
1 pound fresh asparagus, but into 1-inch pieces
1/2 pound fresh spinach, chopped into 1/2-inch pieces
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus. , Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.

Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 778mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

RHO'S ASPARAGUS, LEEK & POTATO SOUP



Rho's Asparagus, Leek & Potato Soup image

Make and share this Rho's Asparagus, Leek & Potato Soup recipe from Food.com.

Provided by Rhondapalooza

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 lb asparagus
1 1/2 teaspoons vegetable oil
1 teaspoon garlic, minced
1 cup onion, chopped
2 leeks, thinly sliced
3 1/2 cups chicken stock
1 cup potato, peeled and diced
salt and pepper

Steps:

  • 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! :-).

Nutrition Facts : Calories 183.1, Fat 4.6, SaturatedFat 1, Cholesterol 6.3, Sodium 324.7, Carbohydrate 28, Fiber 3.9, Sugar 8.2, Protein 9.2

ASPARAGUS LEEK AND RED POTATO SOUP RECIPE - (4.6/5)



Asparagus Leek and Red Potato Soup Recipe - (4.6/5) image

Provided by GuidingVegan

Number Of Ingredients 8

1 bunch asparagus
6 red potatoes, scrubbed, cubed
2 tablespoons olive oil
2 leeks, trimmed, white parts only, thinly sliced
2 garlic cloves, minced
1 (32-ounce) container vegetable broth
1 tablespoon fresh thyme leaves or more to taste
Salt and freshly ground black pepper to taste

Steps:

  • In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.

CREAMY ASPARAGUS, LEEK AND POTATO SOUP



Creamy Asparagus, Leek and Potato Soup image

Make and share this Creamy Asparagus, Leek and Potato Soup recipe from Food.com.

Provided by pink cook

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups leeks
1/4 cup butter
2 cups potatoes, peeled and cut into small cubes
2 cups asparagus, cut into 1/2 inch pieces
4 cups chicken stock
1 teaspoon salt, to taste
1/2 teaspoon pepper
1 (13 ounce) can evaporated milk (or use half-and-half cream)

Steps:

  • 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.

Nutrition Facts : Calories 278, Fat 14.5, SaturatedFat 8.2, Cholesterol 43, Sodium 766.4, Carbohydrate 27.3, Fiber 2.9, Sugar 4.9, Protein 11.2

ASPARAGUS, POTATO AND LEEK SOUP



Asparagus, Potato And Leek Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 10

1 teaspoon unsalted butter
1 large leek, white and light green part only, washed and chopped
1 medium baking potato, peeled and cut into 1/2-inch cubes
1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
3 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon grated lemon rind
3/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon olive oil
8 shiitake mushrooms, stemmed and quartered

Steps:

  • Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
  • Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 7 grams, TransFat 0 grams

LEEK, POTATO AND ASPARAGUS SOUP



Leek, Potato and Asparagus Soup image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil or olive oil
1/4 stick (1 ounce) butter
2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
1 celery stalk, chopped
1 large onion, chopped
2 large potatoes, peeled and cut into 1-inch cubes
1 1/2 cups water
1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
3 whole green onions, chopped, for garnish

Steps:

  • Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!

ASPARAGUS AND LEEK SOUP



Asparagus and Leek Soup image

Make and share this Asparagus and Leek Soup recipe from Food.com.

Provided by spatchcock

Categories     Vegetable

Time 16h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 -3 medium leeks
1 medium onion, sliced
6 cups chicken stock
2 tablespoons butter
salt
white pepper
1 grating fresh nutmeg
chopped chives (to garnish)

Steps:

  • Trim the tough ends from the asparagus and the tough green parts of the leeks and reserve the trimmings.
  • Chop the trimmings coarsely and combine them with the onion and stock in a large saucepan.
  • Bring to a boil and simmer for 45 minutes to 1 hour.
  • Remove from the heat, strain the broth, and discard the trimmings.
  • Meanwhile, slice the leeks thinly and cut the asparagus into 1-inch pieces.
  • Wash thoroughly.
  • Heat the butter in a skillet over moderate heat and sauté the leeks for 5 minutes, stirring frequently.
  • Add the asparagus and sauté 2 more minutes.
  • Transfer the asparagus and leeks to the stock and season with salt, pepper, and nutmeg.
  • Simmer until the vegetables are tender, about 5 minutes.
  • Remove 1 cup of the vegetables with a slotted spoon and set aside.
  • Puree the remaining soup in batches in an electric blender or food processor. Return to skillet.
  • Add the reserved vegetables and bring to a simmer.
  • Serve garnished with chopped chives.

Nutrition Facts : Calories 244.2, Fat 10.5, SaturatedFat 4.9, Cholesterol 26.1, Sodium 581.3, Carbohydrate 26.4, Fiber 3.5, Sugar 10.1, Protein 12.8

ASPARAGUS POTATO SOUP



Asparagus Potato Soup image

I was looking for a new way to eat asparagus and found this recipe in The Amish Cook at Home. I'm amazed at how simple yet delicious many of their recipes are (they look like you really worked hard). The potato thickens the soup, and it's a light color like a cream sauce. I left the skins on my potatoes and used probably a cup of onion, but otherwise I followed the recipe as listed. Make sure you whisk the milk and flour together (I added the flour slowly to the milk) or you'll end up with flour clumps. The asparagus stays nice and crisp. A variation suggested by the author is to sprinkle crumbled bacon on top as a garnish (now wouldn't that be heavenly).

Provided by AmyZoe

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 3/4 cups chicken broth
3 potatoes, peeled and cubed
1/3 cup onion, chopped
1 teaspoon salt
1/2 lb asparagus, trimmed and cut into 1/2 inch pieces
1 1/2 cups milk
2 tablespoons all-purpose flour
1 cup Velveeta cheese (cubed or sliced) or 1 cup colby cheese (cubed or sliced)

Steps:

  • Combine the broth, potatoes, onion, and salt in a large saucepan.
  • Cook over medium heat until the vegetables are tender, about 20 minutes.
  • Add the asparagus and cook for 10 minutes or more.
  • Whisk the milk and flour together well in a small bowl and whisk into the broth mixture.
  • Stir in the cheese until melted.
  • Pour into warmed soup bowls and serve immediately.

ASPARAGUS AND LEEK SOUP



Asparagus and Leek Soup image

Categories     Soup/Stew     Blender     Quick & Easy     Wheat/Gluten-Free     Asparagus     Leek     Spring     Sour Cream     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 cup finely chopped white and pale green part of leek, washed well
1 garlic clove, minced
2 tablespoons unsalted butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/4 cups chicken broth
1/3 cup sour cream

Steps:

  • In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.

More about "asparagus leek and potato soup recipes"

CREAMY ASPARAGUS-POTATO SOUP RECIPE | EATINGWELL
creamy-asparagus-potato-soup-recipe-eatingwell image
Step 1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the …
From eatingwell.com
See details


LEEK, POTATO AND ASPARAGUS SOUP | SOMETHING NEW FOR …
leek-potato-and-asparagus-soup-something-new-for image
Stir in potatoes to combine. Add stock and bring to a boil. Reduce heat and cook partially covered until tender, about 10 - 12 minutes. Remove 1 1/2 cups of the soup and puree in a blender. Set aside. Add asparagus segments to the …
From somethingnewfordinner.com
See details


ASPARAGUS, POTATO & LEEK SOUP RECIPE - CUISINART.COM
asparagus-potato-leek-soup-recipe-cuisinartcom image
Use medium pressure to shred. Add shredded potatoes and sliced asparagus (still reserving tips) to leeks with water to cover - about 5 cups. Bring to a boil; reduce heat to medium-low and simmer until all vegetables are tender, about …
From cuisinart.com
See details


POTATO, LEEK & ASPARAGUS SOUP RECIPE | EATINGWELL
Apr 28, 2022 Add leek and cook, stirring occasionally, until tender and starting to brown, 8 to 10 minutes. Sprinkle with 1/4 teaspoon each salt and pepper. Meanwhile, cut off the tips of …
From eatingwell.com
Category Healthy Potato Soup Recipes
Calories 407 per serving
Total Time 40 mins
See details


ASPARAGUS POTATO LEEK SOUP RECIPE | VEGAN, HEALTHY - FEED ME …
Apr 7, 2014 Instructions. In a large stockpot or Dutch oven, heat the oil. Saute the shallot and leek over medium-high heat until soft, about 5 minutes. Add the garlic and cook 1 minute …
From feedmephoebe.com
See details


10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP
Feb 10, 2022 View Recipe. Make these flavorful latkes with just six ingredients: potatoes, leeks, eggs, flaxseed meal, salt, and Parmesan cheese. Recipe creator Michael Zick Doherty …
From allrecipes.com
See details


BROCCOLI, ASPARAGUS, POTATO, AND LEEK SOUP - BIGOVEN.COM
Sauté in a little water and butter: 1onion. 1leek. 1 bunch asparagus. 1 med crown broccoli (about 2 cups) Blenderize with. 1 can coconut milk and 2 avocados. Boil 2 or 3 potatoes, blenderize …
From bigoven.com
See details


LEEK AND ASPARAGUS SOUP RECIPE - WEBMD
Ingredients. 1 tablespoon extra-virgin olive oil; 2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups) 2 cloves garlic, minced; 1/2 pound new potatoes, scrubbed and diced …
From webmd.com
See details


ASPARAGUS, LEEK, AND POTATO SOUP RECIPE | ALLRECIPES
Profile Menu. Join Now. Join Now
From stage.element.allrecipes.com
See details


Related Search