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 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 6 -8 bowls
- 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
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!