Best Creamy Asparagus Leek Soup Recipes

Creamy Asparagus, Leek and Potato Soup image

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

CREAMY ASPARAGUS LEEK SOUP image

Categories Soup/Stew

Yield 2 people

Number Of Ingredients 10

Ingredients
1 Tbsp olive oil
1 Tbsp butter
2 leeks, white parts only, trimmed, washed and chopped
12 medium spears of asparagus, trimmed and chopped
2 large Yukon Gold potatoes, diced
2 cups chicken stock or water
2 tsp fresh thyme or lemon thyme, or a mix
1/4 cup half-and-half (not fat-free)
Kosher salt and fresh black pepper, to taste

Steps:

Directions In a Dutch oven or heavy stock pot, heat the oil and butter over low heat. Add the leeks, asparagus and potatoes, and cook, stirring occasionally, until the leeks are translucent, 3-4 minutes. Pour in the chicken stock. Raise the heat to high, and bring to the boil. Immediately reduce heat to low, add the thyme, and cover the pot. Cook for 15 minutes, until the potatoes are tender. Remove the pot from heat, and purée the soup with an immersion blender (or, let the soup cool slightly, and blend in batches in a stand blender or food processor). Return the soup to the stove top, and over low heat, whisk in the thyme and cream. Let the soup cook for 5 minutes. Season with salt and pepper, to taste. Serve hot, or cold (allow to cool, then chill the soup completely). Can be made 2 days in advanc

Creamy Leek & Asparagus Soup (with crispy maple bacon) Recipe - (4/5) image

Provided by á-114869

Number Of Ingredients 10

1 T olive oil
3 cups sliced leeks (fresh or frozen)
2 cups sliced asparagus (optional - leave a few tips out for garnish)
3 cups cauliflower florets (fresh or frozen)
1 t garlic powder (or 3 cloves minced)
1 t pink himalayan salt
1 T herbs d'provence
6 cups broth
4 slices bacon
1 1/2 T maple syrup

Steps:

(1) heat olive oil in a large pot over medium heat (2) add leeks and saute for 4-5 minutes (3) add cauliflower, garlic powder, salt, herbs and broth and bring to a boil (4) simmer for 20 minutes - until cauliflower is tender (5) blend until smooth using an immersion blender (6) while soup is cooking, cut the bacon into thick strips and cook until crispy. Drain the fat and toss the bacon in the maple syrup in the warm pan - then set to the side (7) serve soup topped with a few pieces of bacon & optional asparagus tips