Asparagus, Leek and Potato Soup
Silky, smooth and satisfying! This soup is incredibly light and fresh with only one tablespoon of butter - no cream or milk! It is deceptively easy to make and is one of my 'go-tos' when I want to serve something elegant and delicious.
Equipment
- Immersion Blender
Ingredients
- 2 leeks rinsed and drained and cut into ¼" slices
- 1 small shallot diced
- 2 large stalks of celery thinly sliced
- 1 tbsp butter
- 4 medium potatoes peeled and cut into 1" dice
- 4 cups chicken stock
- 1½ tsp kosher salt or to taste
- ¼ tsp freshly ground black pepper or to taste
- 1 tsp onion salt
- ¼ tsp celery salt
- ¼ tsp granulated garlic
- ¼ tsp dried french thyme
- ⅛ tsp dried sage
- 20 spears asparagus
Instructions
- Melt butter in a heavy pot and sauté leeks, onions, and celery over medium heat until vegetables are soft and translucent.Turn heat to high and add potatoes to pan along with seasoning and chicken stock.Bring to a boil, cover and reduce heat to medium. Cook until potatoes are tender. (approx. 5 minutes). While potatoes are cooking, snap off the tough ends from the asparagus spears and cut the remaining spears into 1" pieces, reserving the asparagus tips separately.When potatoes are just tender, remove 2 cups of the soup mixture from the pot and set aside.Add the asparagus stems and cook until tender.Using an immersion blender, purée the soup until smooth. Add back the 2 cups of reserved soup and stir in the reserved asparagus tips. Cook uncovered on a low simmer until asparagus tips are tender crisp.Serve with freshly baked, crusty bread!