Cream of Asparagus Soup


by: Monvile

This soup is a basic leek and potato soup to which cut-up asparagus stalks are added and simmered along with the vegetables. After pureeing this mixture, the asparagus tips are simmered in the soup for a few minutes before serving.


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serves: 4

1 large Yukon Gold potato (peeled and thinly sliced)

3 leeks (cleaned and thinly sliced)

1 quart milk (water, or chicken broth)

1 pound asparagus

1/2 cup heavy cream



Nutrition Facts
Cream of Asparagus Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 328

  • Total Fat: 14.5 g
  •     Saturated Fat: 8.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 54.7 mg
  • Sodium: 45 mg
  • Total Carbs: 39.7 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 16.8 g
  • Protein: 13.1 g

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1.  In a pot, combine the potato, leeks, and milk and bring to a gentle simmer. Meanwhile, cut off the tips of the asparagus and reserve. Cut 1 inch off the bottom of each asparagus stalk and discard. Cut the stalks into 1-inch sections and add them to the simmering soup. Simmer for about 25 minutes, or until the potatoes, leeks, and asparagus are completely soft.

2.  Puree the soup with a blender and then strain it into a clean pot. Add the cream and the asparagus tips, bring to a simmer, and simmer for about 4 minutes, or until the tips are just tender. Season with salt and pepper.

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