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<600 calories/serving

Asparagus Leek Potato Soup

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Prep Time: 20 minutes
Cook Time: 1 hour
Course: Main Course, Soup
Servings: 12 (click to scale)

Ingredients

  • 1 lb fresh asparagus
  • 3/4 cup yellow onion chopped
  • 1/4 cup leek chopped
  • 2 Tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 8 cup vegetable stock
  • 2 lb potatoes peeled and diced
  • 1 each bay leaf
  • 1 tsp ground black pepper
  • 2 tsp salt

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Instructions

  • Clean asparagus and remove tips. Blanch and shock the tips. Set aside.
    Sauté onions and leeks in butter in soup pot until translucent. Dust with flour to make roux, stir.
    Add stock, potatoes, asparagus stems, bay leaf, black pepper and salt. Bring to a boil, reduce heat. Simmer for 1 hour.
    Remove bay leaf, puree and strain. Garnish with blanched asparagus tips and serve.

Nutrition

Calories: 140kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 400mg | Fiber: 4g
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