A classic with extra seasonal vegetables, this creamy Leek and Potato soup with asparagus is delicious and easy to prepare; it’s a simple recipe but hearty and so comforting!
This year, in particular, I’ve been enjoying soups so much. The weather where I live has been rainy and cold, even in Spring, so these types of recipes are my best friends.
One of the soups I love preparing is the classic French Leek and Potato soup.
It’s simple but also creamy; you only need a few ingredients to make it. I also had some asparagus sitting on my fridge one of these days, so I decided to include them in that soup, and I loved the result. So, I have to share this recipe with you!
It’s a great way to cook asparagus when in season.
HOW TO PREPARE THIS LEEK AND POTATO SOUP WITH ASPARAGUS
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This flavorful soup only requires ten ingredients and one pot to be prepared.
Made with wholesome and healthy ingredients, this Leek and Potato soup with asparagus is Vegan, Gluten-Free, Nut-Free, and nutritious.
INGREDIENTS
To make this easy Leek and Potato soup recipe, you will need:
- Leeks: Like onions and other varieties, leeks are part of the Allium family. They have a nice mild onion flavor, are sweet, and are easy to cook. We are using only the white and the light green parts for this recipe, so try to find leeks with a long white and light green stem. The dark green part of the leeks can be used to prepare vegetable stock.
- Potatoes: add potatoes to any soup if you want it creamier. We are using the best Yukon gold for a creamy consistency. You could also use Russet.
- Asparagus: we include asparagus to give the soup its characteristic flavor. In addition, we are adding more nutrition to the meal since asparagus is an excellent source of fiber, antioxidants, folate, and vitamins A, C, and K.
- Yellow onion, celery, and garlic: Together with the leeks, these ingredients will serve as a good base of flavor to the soup.
- Dried thyme, bay leaves, salt, and pepper: These herbs and seasonings enhance the soup’s flavor.
- Vegetable broth: this ingredient will add a little more flavor and the necessary liquid level to cook the rest of the ingredients. I’m using a low-sodium organic one. You could also use water; however, this could make the soup less flavorful, so maybe you should increase the seasoning or add more herbs.
KITCHEN EQUIPMENT
You will also need the following kitchen tools and equipment:
- Chef Knife and chopping board.
- A medium/large cooking pot or Dutch oven.
- And if you want a creamy texture of the soup, you’ll need an immersion blender.
DIRECTIONS WITH PICTURES
To prepare this Leek and Potato soup with asparagus, first, you need to wash and cut all the veggies.
You have to start cutting the roots and dark green parts, particularly for the leeks. We have to wash and rinse the leeks very well since some parts tend to trap a lot of dirt. The best way to do it is to wash them under running water, cut them in half from end to end, rinse, and slice them. An extra rinse in a bowl full of water will help you be sure you remove all dirt.
Then, water-sauté the leeks, onion, and celery in a large soup pot. Around 7 minutes will be enough. Then add thyme, salt, and garlic. Sauté for one more minute.
Next, add the potatoes, asparagus, vegetable broth, bay leaves, and salt and pepper. Stir and simmer for 20-25 minutes until all veggies are tender.
Remove some veggies for topping the soup later (optional), and blend the rest of the preparation until creamy and smooth.
Serve with the reserved veggies and other toppings of your choice.
HELPFUL TIPS
Keep these few tips in mind when preparing and enjoying this soup:
- Since we are only using the light green and leek’s white parts, try to find ones with long sections with those colors. You can save the dark green sections for preparing homemade vegetable stock with veggie leftovers and scraps.
- To obtain that smooth texture, you’ll need a blender. I prefer immersion blenders for convenience; however, a countertop one works perfectly, too, and even better in terms of creaminess results. You can blend only part of the soup to keep more chunky pieces.
- Leftovers can be stored in the fridge in an airtight container for 4-5 days. Re-heat in a pan, stirring regularly until reaching your desired temperature.
- The soup can be frozen for up to 1 month. Let it cool completely before storing it.
What you’ll love about this recipe? Well, it is:
- Simple and easy to prepare!
- Comforting.
- Creamy.
- Savory and flavorful.
- Healthy and nourishing.
Let’s prepare this delicious Leek and Potato soup with asparagus!
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RECIPE AND INSTRUCTIONS
LEEK AND POTATO SOUP WITH ASPARAGUS
Equipment
- Blender
- Soup Pot
Ingredients
For the soup:
- 3 leeks Medium-sized.
- 1 yellow onion Medium, finely chopped.
- 2 celery stalks Thinly sliced.
- 3 garlic cloves Minced.
- 1 ½ tsp thyme Dried
- 2 pounds yukon gold potatoes ~900 g. Peeled and chopped into bite-sized pieces.
- 1 pound asparagus Cut into bite-sized pieces (ends trimmed).
- 5 cups vegetable broth Low sodium or replace for water.
- 2 bay leaves
- Salt and pepper to taste
To serve:
- 1 lemon Juiced. Optional.
- parsley Fresh. Optional.
Instructions
- Prepare the leeks by cutting the root ends and the dark green portions of the stalks. Discard the dark green parts*. Wash the white and light green parts under running water to remove all the dirt. Cut them in half from end to end, then slice each leek in half-moons. Add them into a bowl with water, swish to remove any extra dirt, and skim off the clean pieces from the water.
- In a large soup pot over medium-low heat, water sauté the leeks, celery, and the onion for about 7 minutes. Add the thyme, a pinch of salt, and the garlic cloves. Cook for one more minute, stirring regularly.
- Add the potatoes, asparagus, vegetable broth, bay leaves, salt and pepper. Stir to combine, bring to boil, and cover the pot, reducing the heat to medium-low. Simmer the soup for 20 to 25 minutes until the potatoes and asparagus are soft and tender.
- Remove some veggies to keep some larger pieces for topping the soup when serving it. Place them in a bowl and set them aside.
- Remove and discard the bay leaves.
- Using an immersion blender, puree the soup until creamy and smooth**.
- Taste the soup and adjust the seasoning with salt and pepper.
- Serve warm topping with some reserved veggies, drizzle some lemon juice and add fresh parsley. You can also garnish with vegan sour cream.
Notes
- * You can save the dark green sections for preparing homemade vegetable stock with veggie leftovers and scraps.
- ** To obtain that smooth texture, you’ll need a blender. I prefer immersion blenders for convenience; however, a countertop one works perfectly, too, and even better in terms of creaminess results. You can blend only part of the soup to keep more chunky pieces.
- Leftovers can be stored in the fridge in an airtight container for 4-5 days. Re-heat in a pan, stirring regularly until reaching your desired temperature.
- The soup can be frozen for up to 1 month. Let it cool completely before storing it.
WAYS TO ENJOY THIS LEEK AND POTATO SOUP WITH ASPARAGUS
Serve warm topping with reserved veggies, drizzle lemon juice, and add fresh parsley.
You can also garnish with vegan sour cream and serve with some healthy bread.
And if you’re hungry for more soups, try these recipes:
You can also find a list of comforting and delicious soups and stews that will cozy up your days here.
DID YOU MAKE THIS LEEK AND POTATO SOUP WITH ASPARAGUS?
Please leave a comment below, share it, or rate it.
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