Just in time for spring asparagus at its best, ladle up this creamy potato soup with tender asparagus "coins" and Irish cheddar for lunch or supper. It can be made up to three days ahead, adding the cheese when you reheat it.
Ingredients
Method
Melt butter in a large pot over medium heat.
Add leeks and cook, stirring often, until tender, 10 to 15 minutes.
Add potatoes, broth, milk, salt and thyme; bring just to a boil, scraping up any browned bits.
Reduce heat to medium-low, cover and simmer until potatoes are very tender, 20 to 25 minutes; discard thyme.
Working in batches, carefully purée soup in a blender until smooth, and then return to pot.
Return to a simmer, add asparagus and cook until just tender, 3 to 5 minutes.
Remove from the heat, gently stir in 1 1/2 cups cheddar and ladle into bowls. Garnish with remaining cheddar and serve.
Nutritional Info
Serving Size
Calories
320
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.