Name: Asparagus, Leek, and Potato Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Butter - 3 tablespoons; Asparagus, ends trimmed and stalks cut into small pieces - 1 bunch; Leeks, sliced, white parts only and thoroughly washed - 4 medium; Red potatoes, peeled and diced - 2 medium; Shallot, thinly sliced - 1 large; Garlic, freshly minced - 2 cloves; All-purpose flour - 3 tablespoons; Warm water - 2 cups; Low-sodium chicken stock - 1 (14.5 ounce) can; Chicken bouillon - 1 cube; Sour cream, or as desired - 4 tablespoons; Paprika, or to taste - 1 pinch; Ground black pepper to taste - 1 pinch

Ingredients for - Asparagus, Leek, and Potato Soup

1. Butter 3 tablespoons

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

5. Shallot, thinly sliced 1 large

6. Garlic, freshly minced 2 cloves

7. All-purpose flour 3 tablespoons

8. Warm water 2 cups

9. Low-sodium chicken stock 1 (14.5 ounce) can

10. Chicken bouillon 1 cube

11. Sour cream, or as desired 4 tablespoons

12. Paprika, or to taste 1 pinch

13. Ground black pepper to taste 1 pinch

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.