Back to Asparagus Leek Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Asparagus Leek Soup Recipe

Asparagus Leek Soup Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 35 min. YIELD:12-16 servings

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

  • 1. 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.
  • 2. 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 cup: 157 calories, 8g fat (5g saturated fat), 26mg cholesterol, 778mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 4g protein.

Reviews for Asparagus Leek Soup

Sort By :
MY REVIEW
aholygirl User ID: 5298321 25738
Reviewed Aug. 10, 2014

"This soup is delicious! It took a little time to chop everything up but very worth it. It is a keeper!"

MY REVIEW
SandyBulger User ID: 2813938 25690
Reviewed Feb. 20, 2014

"Made this soup during our recent "snow event" & we're lovin' the tasty, warm feeling of good , old fashioned comfort food. Excellent, and we made it even more delicious by adding a couple more handfuls of spinach than what were called for. YUMMY!!!"

MY REVIEW
sunnybarber User ID: 1878643 14017
Reviewed Apr. 11, 2012

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

MY REVIEW
Milda User ID: 1660316 201492
Reviewed Sep. 17, 2011

"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!"

MY REVIEW
honeysucklerose User ID: 4098761 14015
Reviewed Oct. 5, 2010

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

MY REVIEW
Silver Queen User ID: 3762932 25687
Reviewed Mar. 29, 2010

"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."

MY REVIEW
dorismiller User ID: 2113968 13164
Reviewed Feb. 16, 2010

"Have made it several times and get requests for it"

MY REVIEW
FriedaG User ID: 1671534 34941
Reviewed Jan. 29, 2010

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

Loading Image