One of Asparagus's Super Powers is it Tastes Amazing in This Soup!

You don't have to love asparagus to love this Asparagus, Leek and Potato Soup!

There are many good reasons to eat asparagus.

Good source of Vitamin K 

Anti-inflammatory and antioxidant properties. 

A natural diuretic. 

Nourishes the digestive tract. 

Good source of fiber.  

Helps fight cancer.

That’s a lot of super powers in one green spear. But how can you (or loved ones) benefit if the flavor of fresh asparagus makes you gag?

One word; Soup!

Asparagus, Leek and Potato soup to be exact!

The leeks makes this pureed soup taste so savory, while the tender potatoes manage to tame the asparagus’s flavor so it’s present but not the feature attraction.

Not entirely convinced?

I understand the hesitation but consider this...

The only person who likes asparagus in my household is the guy writing this post. Wife and kids, won’t touch the stuff.

However, all three truly enjoyed this asparagus soup!

Although, "truly enjoyed" might be too strong of a statement for my 12-year old son who simply said “it’s okay”. His bowl was empty though! 😉

Imagine, all that super-food goodness consumed in a single helping of soup!

The recipe is ready and waiting, for you to check out, below.

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Asparagus, Leek and Potato Soup

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

INGREDIENTS

• 2 Tbsp. butter
• 1 leek, white and light green parts only, sliced
• 1 large clove garlic, minced
• 4 cups vegetable broth or chicken broth
• 4 small yellow potatoes, about 1 1/2-inches (3.5 cm) in diameter, peeled
• 1/2 lb (6 oz.) medium-sized asparagus
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/2 cup sour cream

DIRECTIONS

1. To prepare asparagus, trim about 1-inch off the bottom of asparagus spears to remove the woody base. Then peel each asparagus spear with a vegetable peeler to peel the tough outer layer. Cut each peeled asparagus spear into 2-inch (5 cm) pieces.

2. In a large saucepan, melt butter over medium heat. Add leeks. Cook and stir until leeks begin to soften, about 5 minutes. Add garlic. Cook and stir for a minute longer. Add stock, potatoes and asparagus; bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender, about 15 minutes. Remove from heat.

3. In a blender or food processor, puree soup in batches; return to saucepan. Stir in salt and pepper. Reheat soup, but do not allow to boil; stir in half the sour cream. Taste and adjust seasoning as needed. Serve with a dollop of remaining sour cream.

*Tip: Be careful if using low-fat sour cream. If the soup is too hot the sour cream may separate in the pot. 

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Hi, Brent here! Now that spring has finally sprung, it's a great time to take advantage of locally sourced asparagus. Consider getting my weekly updates to get more super food vegetable recipes including exclusive access to the Pleasing Asparagus and Mushroom Pilaf recipe from page 112 of my cookbook.