Asparagus Leek and Potato Soup
3 Tablespoons Butter
1 Bunch Asparagus, Ends Trimmed And Cut Into Small Pieces
4 Medium Leeks, Sliced, White Parts Only; Thoroughly Washed
2 Medium Red Potatoes, Diced
1 Large Shallot, Thinly Diced
3 Cloves Garlic, Freshly Minced
4 Tablespoons All-Purpose Flour
3 Cups Warm Water
4 Cups Chicken Stock
1 Cube Chicken Bouillon
6 Tablespoons Sour Cream, Or As Desired
1 Pinch Paprika, Or To Taste
Ground Black Pepper To Taste
Step 1 Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
Step 2 Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 25 to 35 minutes.
Step 3 Ladle soups into bowls and garnish with sour cream, paprika, and pepper to taste.