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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.