Asparagus Leek Potato SoupAsparagus Leek Potato Soup

Asparagus Leek Potato Soup

 January 19, 2022

By  Rebecca Andruszka

Asparagus Leek Potato Soup is a healthy alternative to vichyssoise but just as delicious. Vegans can use margarine instead of butter.

Asparagus Leek Potato Soup Introduction

Vichyssoise is one of those dishes that makes people afraid of French cooking. “It’s leeks and potatoes and it’s COLD?” 

It is also usually heavy with cream and butter, which, let’s face it, could make anything edible.

That is not what this soup is. To start with, I recommend that it is served hot. (Especially perfect for yang deficiency body types.) 

Also, there’s only a bit of butter at the beginning, and then it’s just veggies, stock, and a bit of vinegar. And shockingly, it still sort of tastes like a cream soup at the end. 

This is really thanks to the potatoes but starting off with cooking the onions and leeks with butter or margarine doesn’t hurt either. It will make your kitchen smell amazing, and the taste intertwines with all of the ingredients to make a simple vegetable soup taste almost decadent.

Note: I usually leave the skins of potatoes on to keep those nutrients. However, if you are trying to impress someone with the presentation of the soup as well as the taste, you may want to skin them. That will keep the green from the asparagus brighter in the finished dish. 

Asparagus Leek Potato Soup

Asparagus Leek Potato Soup

Asparagus Leek Potato Soup is a healthy alternative to vichyssoise but just as delicious.
5 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Soup, Main Course
Cuisine French
Servings 6 people
Calories 95 kcal


  • 1 Cutting board
  • 1 Chef's knife
  • 1 Large skillet
  • 1 Blender
  • 1 Immersion blender optional


  • 1 tbsp butter or margarine
  • 1 bunch green onions
  • 2 each leeks
  • 3 cloves garlic
  • 1 tsp salt
  • 2 tbsp white wine vinegar
  • 1 lb potatoes
  • 1 bunch asparagus
  • 2 tbsp chives
  • salt and pepper to taste


  • Prepare vegetables: Mince garlic and green onion. Cube potatoes. Cut asparagus into about 1”pieces.
  • Clean and slice leeks.
  • Heat butter in a large skillet over medium heat. Add green onions and leeks and sauté for about 5 minutes.
  • Add garlic and cook for another minute. Add vinegar and salt and give a good stir.
  • Add potatoes and stock, then bring to a boil.  Reduce to a simmer and cook for 15-20 minutes until you can pierce a potato with a fork.
  • Add asparagus and chives and cover. Remove from heat for 5 minutes. This will steam cook the remaining vegetables without over cooking them.
  • If you have an immersion blender, you can puree the soup right there in the pot until smooth.
  • If you have to use a blender, put the soup in in batches then return to the pot so you can make sure it is warm.
  • Serve immediately.


Calories: 95kcalCarbohydrates: 17gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 412mgPotassium: 493mgFiber: 3gSugar: 2gVitamin A: 716IUVitamin C: 21mgCalcium: 35mgIron: 2mg
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Rebecca Andruszka

Rebecca Andruszka is a writer and home cook based in Denver, Colorado. The daughter of a registered dietician and committed gardener, she loves incorporating fresh ingredients into wholesome new recipes. Rebecca has worked and volunteered with multiple nonprofits that support healthy food systems.

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