Creamy Spring Asparagus Soup

Serves 4
Time 35 min
Creamy Spring Asparagus Soup

Serve this delightful spring soup with crusty bread or top with homemade croutons.

Special Diets:

Gluten FreeGluten Free
Low SodiumLow Sodium

Ingredients

    1 tablespoonunsalted butter
    1 largeleek, white and light green parts only, cleaned and cut into 1-inch pieces
    4 cupsgluten-free low-sodium chicken broth
    1 mediumYukon gold potato, peeled and cut into 1-inch pieces
    1 bunch (1-pound)asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
    1/3 cuplow-fat sour cream
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    2 tablespoonschopped chives

Exclusively for Prime members in select ZIP codes.

Method

Melt butter in a medium pot over medium low heat.


Add leeks and cook, stirring often, until tender, about 10 minutes.


Add broth and potatoes and bring to a boil.


Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes.


Remove pot from heat ad set aside to let cool slightly.


Carefully transfer soup to blender in batches and purée until smooth.


Return soup to pot and bring to a boil.


Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with chives and serve.

Nutritional Info

Serving Size

Calories

140

Total Fat

5g

Saturated Fat

2.5g

Cholesterol

20mg

Sodium

330mg

Total Carbohydrate

19g

Dietary Fiber

3g

Total Sugars

6g

Protein

5g

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.