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Asparagus Leek Soup Recipe

Asparagus Leek Soup Recipe photo by Taste of Home

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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.

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Asparagus Leek Soup Recipe

Prep: 25 min. Cook: 35 min.

Yield: 12-16 Servings

25 35 60

Ingredients

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

Directions

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. Yield: 12-16 servings (4-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 778 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Asparagus Leek Soup in Country April/May 1993, p47

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Reviews for Asparagus Leek Soup

Asparagus Leek Soup

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Reviewed on Apr. 11, 2012 by sunnybarber

This is my families favorite soup recipe. AWESOME!!!

Reviewed on Sep. 17, 2011 by Milda

I have made this recipe more than once. I prefer canned asparagus at the end, since I don't like the crisp. The last time I made this I was out of asparagus; instead I put in some sliced fully cooked chicken sausage (roasted red pepper with onions and asiago flavor) and some sauted sliced portabellos. This made it yummy and hardy. You can really do a lot of different things with this soup since the base flavor is so good!

Reviewed on Oct. 05, 2010 by honeysucklerose

This looks delicious, but what should I do if I don't have a dutch oven?

Reviewed on Mar. 29, 2010 by Silver Queen

My husband loved the recipe. The leeks were kinda of scary at first but rinse them well and be sure to get inside the leaves. I cut the recipe in half and tried freezing some without the cream. Will add the cream when reheating.

Reviewed on Feb. 16, 2010 by dorismiller

Have made it several times and get requests for it

Reviewed on Jan. 29, 2010 by FriedaG

When I can't find asparagus, I substitute broccoli. Either way it's delicious.