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Asparagus Leek Soup

This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.
  • Total Time
    Prep: 25 min. Cook: 35 min.
  • Makes
    16 servings (4-1/2 quarts)

Ingredients

  • 3 large leeks, sliced into 1/2-inch pieces
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 4 medium potatoes, peeled and diced
  • 3 medium carrots, thinly sliced
  • 1 teaspoon salt
  • 2-1/2 quarts chicken broth
  • 1/2 cup uncooked long grain rice
  • 1 pound fresh asparagus, but into 1-inch pieces
  • 1/2 pound fresh spinach, chopped into 1/2-inch pieces
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream

Directions

  • In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
  • Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.
Nutrition Facts
1 cup: 157 calories, 8g fat (5g saturated fat), 26mg cholesterol, 778mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 4g protein.

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