Diva Tasting: Asparagus Leek and Potato Soup…

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.


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