Asparagus Soup
This flavorful and comforting Asparagus Soup features the best of spring produce! Asparagus, leeks, and potatoes fill it with fresh flavors, while heavy cream and melted cheese make it extra indulgent.
Servings: 4
Ingredients
- 3 tbsp butter
- 2 leeks cut in half lengthwise and then cut into half-moon slices
- 1 tsp salt
- 1 bunch asparagus chopped
- 3 garlic cloves chopped
- 2 tbsp chives
- 3 Yukon gold potatoes peeled and diced
- 32 oz. vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- salt and pepper to taste
Instructions
- Add butter to a dutch oven over medium heat. Then add the leeks and salt and saute for 5 minutes.
- Next add the asparagus, garlic cloves, and chives and continue sauteing for another 2 minutes.
- Then add the potatoes and vegetable broth and bring to a boil. Once boiling, partially cover and simmer soup until potatoes are soft, about 15 minutes. Remove from the heat and puree with an immersion blender.
- Stir in the heavy cream, cheddar cheese, salt and pepper. Transfer soup to bowl and serve. Enjoy!
Video
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 402kcal | Carbohydrates: 34g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 1757mg | Potassium: 691mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2212IU | Vitamin C: 32mg | Calcium: 212mg | Iron: 2mg
