Asparagus, Leek, and Potato Soup

The asparagus, leeks, and potatoes in this simple soup taste lovely as they are, with no need for heavy cream.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 305 Calories

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups warm water
• ground black pepper to taste
• 1 cube chicken bouillon
• 1 pinch paprika, or to taste
• 1 large shallot, thinly sliced
• 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
• 2 cloves garlic, freshly minced
• 1 (14.5 ounce) can low-sodium chicken stock
• 4 tablespoons sour cream, or as desired

Recipe Instructions

Step 1

Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic; cook and stir until potatoes soft but not mushy, about 5 minutes.

Step 2

Sprinkle flour over vegetables; stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube; bring to a simmer and cook for 20 to 25 minutes.

Step 3

Carefully fill food processor or blender halfway with soup. Cover, remove feed tube pusher, cover feed tube with a potholder; pulse to desired consistency. Pour into a pot. Repeat with remaining soup. Ladle soup into bowls; garnish with sour cream, paprika, and pepper.