Print Recipe
5 from 3 votes

Creamy Asparagus, Leek and Potato Soup

This Easy, Creamy Asparagus, Leek and Potato Soup is a twist on cream of broccoli soup, with unique flavours that are hearty and wholesome.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 6 -8 bowls

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1 clove garlic minced
  • 1 pieces bunch asparagus ends cut off and chopped into smaller(sub one head of broccoli, cut into florets if not using asparagus)
  • 1 potato peeled and diced
  • 1 leek washed and sliced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cups water
  • 2 vegetable bouillon cubes
  • 1 cup baby spinach
  • 2 cup tbsp heavy cream or 1/4milk

Instructions

  • In large pot, heat olive oil on med-high heat. Add onions and garlic, sautéing for 30 seconds until fragrant. Add asparagus, potato, leek, salt and pepper and cook for another 5 minutes.
  • Add water and bouillon cubes, and bring mixture to a boil. Cover, lower heat and simmer for 15 minutes, cooking until vegetables are tender. Add spinach right at the end, stirring in the mixture.
  • Wait until soup has cooled a bit and then blend mixture in a blender or food processor. Pour back into the pot and stir in cream or milk.
  • Garnish with fresh herbs, pistachios, seeds, sour cream, etc. and enjoy right away!