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Leek and Potato soup with asparagus

LEEK AND POTATO SOUP WITH ASPARAGUS

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!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish, Soup
Cuisine French-Inspired, Gluten-Free, Vegan
Servings 6 people

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.