Recipe information
Ingredients for - Asparagus, Leek, and Potato Soup
2. Asparagus, ends trimmed and stalks cut into small pieces - 1 bunch
3. Leeks, sliced, white parts only and thoroughly washed - 4 medium
4. Red potatoes, peeled and diced - 2 medium
6. Garlic, freshly minced - 2 cloves
11. Sour cream, or as desired - 4 tablespoons
How to cook deliciously - Asparagus, Leek, and Potato Soup
1. Stage
Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
2. Stage
Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
3. Stage
Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.
