Asparagus Leek Soup

Name: Asparagus Leek Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 16 servings (4-1/2 quarts).
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

TOTAL TIME: Prep: 25 min. Cook: 35 min. YIELD: 16 servings (4-1/2 quarts).

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.

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.

Nutrition Facts

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

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