Asparagus Leek Potato Soup
Asparagus Leek Potato Soup is a healthy alternative to vichyssoise but just as delicious.
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Large skillet
- 1 Blender
- 1 Immersion blender optional
Ingredients
- 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
Instructions
- 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.
Nutrition
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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