Serve this delightful spring soup with crusty bread or top with homemade croutons.
Special Diets:
Ingredients
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
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.