• Cooking Time: 30 minutes
  • Servings: 4 to 6
  • Preparation Time: 20 minutes



  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 leeks, white and light green part only, finely chopped
  • 1 lb. asparagus, peeled, trimmed and cut into 2 inch pieces, reserve tips.
  • 1 medium Idaho potato, peeled and cut into 2 inch pieces
  • 1 quart chicken stock
  • salt and freshly ground pepper, to taste
  • Water
  • lemon juice
  • 3 tablespoons sour cream for garnish
  • 1 tablespoon fineely chopped chives for garnish


  • In a medium size soup pot, heat the oil and butter over medium heat.
  • Add the leeks and saute, stirring occasionally, until soft, for about 5 min.
  • Add the asparagus and potatoes, and continue sauteing for about 3 more minutes or until they are nicely coated and beginning to soften.
  • Add the chicken broth, season with salt and pepper, and bring to a boil on medium high heat.
  • Reduce heat to low, partially cover, and cook for about 15 minutes or until the vegetables are very tender.
  • While the soup is cooking, bring a medium size pan of water to boil.
  • Immerse the asparagus tips and boil for about 3 minutes or until they still are bright green and tender.
  • Drain and reserve.
  • When the vegetables are tender,puree the soup in the pot with an immersion blender. (Kitchen Aid)
  • Remove from heat and season again with salt and pepper, add the lemon juice and taste again for seasoning.
  • Ladle into bowls and garnish with a dollop of sour cream, the asparagus tips and the chives

Categories: Bisque/Cream  Potato  Soup  Vegetable 
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