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Creamy Asparagus and Leek Soup

This is a delicious, light, creamy soup perfect for a cold evening!

Servings 4
Author Amanda

Ingredients

  • 2-3 leeks, white and light green parts only, washed and sliced into half moons
  • 1 bunch asparagus, trimmed and cut into inch long pieces
  • 2 tbsp butter, divided
  • 1 tbsp flour
  • 3 cups chicken stock
  • 1 cup heavy cream, warmed
  • 1 1/2 tsp kosher salt, divided if using table salt, reduce amount by 1/4 tsp
  • 1/4 tsp white pepper
  • 1/4 cup Parmesan cheese, grated
  • 1/4 tsp tarragon optional

Instructions

  1. In a large dutch oven melt 1 tbsp butter over medium heat. Add leeks and saute 4 minutes. Add asparagus, stir to combine, and season with 1/2 tsp kosher salt. Continue to saute 4 minutes. 

  2. Add flour and stir to coat. Saute for 2-3 minutes, until it barely starts to bubble. 

  3. Add chicken stock. Bring just to a boil. Simmer 5-10 minutes until asparagus is al dente (or to your desired doneness). 

  4. Add warmed cream, and stir to combine. Turn off heat. Season with 1/4 tsp white pepper and 1 tsp kosher salt.

  5. Melt in 1 tbsp butter. Add Parmesan cheese and tarragon.

Recipe Notes

Note: To make a lighter version of this soup, substitute half and half for heavy cream, and reduce butter by 1 tbsp