Asparagus Leek Soup

Total Time Prep: 25 min. Cook: 35 min.
Yield 16 servings (4 quarts)
Contest Winner
Test Kitchen Approved
This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.

Ingredients

  • 3 large leeks, sliced into 1/2-inch pieces
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 4 medium potatoes, peeled and diced
  • 3 medium carrots, thinly sliced
  • 1 teaspoon salt
  • 2-1/2 quarts chicken broth
  • 1/2 cup uncooked long grain rice
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1/2 pound fresh spinach, chopped into 1/2-inch pieces
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream

Directions

  1. In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
  2. Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.

Nutrition Facts

1 cup: 157 calories, 8g fat (5g saturated fat), 26mg cholesterol, 778mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 4g protein.

This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.
Recipe Creator

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