I’ve been waiting all winter for asparagus to be in season again so I can eat this soup – and share it with you!
Cream of Asparagus and Leek Soup
A delicious springtime soup.
- 2 leeks, cut into thin slices - see note
- 1 medium onion, diced (I use my veggie chopper to quickly chop the onions, celery, and potatoes.)
- 4 stalks celery, diced
- 2 tablespoons olive oil
- 4 medium potatoes
- 3 cups water, stock, or broth - divided
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon granulated onion
- 1 teaspoon dried parsley
- 1/4 teaspoon celery salt
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon dried thyme
- pinch dried sage
- 1 bunch asparagus (about 20 spears)
- 1 cup plain, unsweetened soy milk or almond milk
- In a large pot, sauté leeks, onions, and celery in oil over medium heat for 5 minutes.
- Meanwhile, peel potatoes and dice into 1/2” to 1” dices. Turn heat on high and add potatoes to pan along with 2 cups of the water (or stock or broth) and the seasonings.
- Cover and bring to boil. When soup comes to a boil, reduce heat to medium and cook until potatoes are just tender, but not too soft (about 4 to 5 minutes).
- Meanwhile, remove and discard the tough ends from the asparagus. Cut spears into 1/2” to 3/4” pieces.
- When potatoes are tender, remove 2 cups of the soup mixture from the pan and pour it into a blender. Set aside.
- Stir remaining cup of water or broth and asparagus pieces into soup. Cook uncovered at a low boil for 5 minutes or until asparagus is tender-crisp.
- While soup is cooking, add milk to blender mixture and blend until smooth. (Use caution when blending hot ingredients.)
- When asparagus is tender-crisp, stir in blender mixture. Cook until thoroughly heated.
The dark green part of a leek can be very tough; therefore, you will want to only use the white, yellow, and very light green part of the leek (minus the root).