Asparagus, leek and potato soup

    50 min

    Full of goodness and warming and hearty! Tender asparagus, leek and potatoes cooked in chicken stock, seasoned then blitzed. Delicious served with a crusty bread roll. Makes 2 generous main course servings or 4 small servings for a starter.

    Samantha's Supper

    Kent, England, UK
    11 people made this

    Serves: 2 

    • 2 large potatoes, peeled and roughly chopped
    • 2 leeks, sliced
    • approx 10 asparagus, chopped
    • chicken stock jelly pot
    • knob butter
    • splash olive oil
    • pepper to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat the butter and oil in a large saucepan. Add the leeks and sweat down, approx 8 mins.
    2. Add the potatoes, asparagus, stock jelly pot and seasoning to taste. Mix well.
    3. Pour over boiling water to cover, bring to the boil.
    4. Boil until the potatoes are tender.
    5. Pour into a hand blender with jug attachment or blender. Blend well.
    6. The soup will be quite thick so just thin out with a little boiling water until the desired thickness is reached. Adjust pepper to taste if required.


    To make in advance, complete all steps, cool down, chill and reheat gently when required.

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