Asparagus Potato Soup with Leeks, Peas, and Mint
This Asparagus Potato Soup with Leeks, Peas, and Mint is the ultimate way to celebrate asparagus season with a bowl of something light, creamy, and full of fresh, bright flavor! Made with less than 10 ingredients and ready in just 30 minutes, this soup delivers a creamy consistency without any cream.
Ingredients
- 3 tablespoons olive oil
- 2 leeks
- 4 garlic cloves
- 2 Yukon Gold potatoes
- 2 teaspoons kosher salt (divided, or to your taste)
- 1 teaspoon black pepper (divided, or to your taste)
- 2 bunches asparagus
- 6 cups chicken stock (or vegetable stock)
- 1 cup peas (frozen or fresh)
- 1 cup baby spinach
- 1/4 cup chopped mint (garnish)
- 1 lemon (garnish)
Instructions
- Prep the vegetables. Begin with removing the top 1/3 of the leeks and setting aside (keep in the freezer for stock-making). Cut the leeks in half, lengthwise, and rinse them thoroughly, making sure to remove all dirt and sand in between the layers. Then, slice them crosswise and set aside.
- Next, using a vegetable peeler, peel and roughly chop the garlic cloves and put them with the leeks. Then, peel the potatoes, cut them into small dice, and place them into a small bowl of water until ready to use.
- Finally, prep the asparagus by trimming the woody ends and discarding. Cut the remaining asparagus spears into 1-inch pieces.
- Time to cook. Heat a large saucepan, heavy soup pot, or Dutch oven over medium heat and add the olive oil. Add the leeks and garlic and cook until they begin to soften, about 5 minutes.
- Drain and add the potatoes, season with one teaspoon of kosher salt and 1/2 teaspoon of black pepper, and cook for about 3 minutes.
- Add the stock and bring it to a boil. Once it has reached a boil, reduce it to a gentle simmer and cook for a few minutes before testing the potatoes. Season with another teaspoon of kosher salt and a pinch of black pepper. When the potatoes are not fully cooked, but you can start the pierce them with the tip of a knife, then it's time to proceed to the next step.
- Add the asparagus pieces and cook for about 5 minutes or until crisp-tender.
- One minute before the asparagus will be done, add the peas and cook for 1 minute.
- Turn off the heat, add the spinach, and stir it around so that it wilts.
- Blend the soup. Using an immersion blender or a regular blender, puree the soup until silky smooth.
- Taste and adjust. When the soup is pureed, return it to low heat and taste it. Add the zest of a lemon and adjust salt and pepper to taste. At this stage, you can also adjust the consistency to your liking - if the soup is too thick, add a little more stock until you reach your desired consistency.
- Serve. Ladle into soup bowls, drizzle with extra virgin olive oil, and freshly chopped mint. ENJOY!
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Notes
- Be sure to dice the potatoes small. This will shorten their cooking time, resulting in a quick cooking time for the whole soup. The smaller you cut things, the quicker they cook!
- Use an immersion stick blender for ease, or use a regular blender for the smoothest creamy texture. I use my favorite old Vitamix blender, which I've had forever, whenever I make pureed soups.
- Always season in layers. What does this actually mean? It means to season the sautéing vegetables with salt and pepper, and then taste the broth periodically as you're cooking, and add salt accordingly. Remember, we don't add salt for the soup to taste salty. Rather, we add the salt to bring out the best flavor of everything else.
Nutrition
Calories: 270kcalCarbohydrates: 35gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 7mgSodium: 362mgPotassium: 977mgFiber: 7gSugar: 10gVitamin A: 2374IUVitamin C: 45mgCalcium: 91mgIron: 6mg
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