Leek and potato soup, a French soup with humble beginnings makes for a comforting and satisfying meal. In this version we add asparagus for a little extra color, flavor and nutrition.
Ingredients
- 4 T unsalted butter
- 6 leeks, washed and sliced (white and 1
- 1 T fresh thyme
- 2 bay leaves
- 3 pounds yukon gold potatoes, diced in ¾
- 6 cups water, vegetable or chicken stock
- 2 pounds asparagus, cut into 1
- ¼ cup cream (optional)
- Salt and pepper to taste
- 3 T chives, chopped
Directions
- 1Melt butter in a dutch oven or similar heavy-bottomed pan. Add leeks, thyme and bay leaf and saute for about 10 minutes, until leeks are soft.
- 2Stir in potatoes to combine. Add stock and bring to a boil. Reduce heat and cook partially covered until tender, about 10 - 12 minutes.
- 3Remove 1½ cups of the soup and puree in a blender. Set aside.
- 4Add asparagus segments to the soup and cook 2 - 3 minutes until asparagus is bright green and tender. Stir in pureed soup and season with salt and pepper. Remove from heat and stir in cream. Adjust seasoning.
- 5Serve in individual bowls with chive garnish.
