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Spinach Asparagus Leek Soup
adapted from
Taste of Home.
Author:
Jess
Ingredients
3
large leeks
cleaned and sliced into 1/2-inch pieces (I prepare them this way)
1
large onion
chopped
3
tbsp
butter
4
medium potatoes
peeled and diced
4-5
medium carrots
thinly sliced
1
teaspoon
salt
2-1/2
quarts
chicken broth
or 5, 14.5oz cans or 10 cups
8
oz
fresh asparagus
cut into 1-inch pieces
8
oz
fresh spinach
chopped
1/4
teaspoon
pepper
1
cup
heavy whipping cream
optional
Instructions
Saute leeks and onion in butter until tender.
Add the potatoes, carrots, salt, and broth.
Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. I usually save my asparagus cutting and spinach chopping until this time.
Stir in asparagus; cover and simmer for 10-15 minutes or until vegetables are tender.
Add the spinach, pepper and cream if using; heat through.
Notes
This is a great base recipe. I often leave out the rice and cream and sub different vegetables depending on what I have available.