Creamy White Asparagus & Leek Soup

This soup is quiet and comforting, built around softness rather than intensity. White asparagus brings a delicate sweetness, while leek rounds everything out into something smooth, calm, and deeply satisfying.

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Ingredients

• White asparagus, peeled and cut into chunks
• Leek (white and light green parts), sliced
• Butter or olive oil
• Potato, peeled and diced
• Vegetable stock or light chicken stock
• Cream or milk (you can swap cream for milk if you want it lighter)
• Salt and white pepper

Optional

• Lemon zest
• Fresh herbs (chives or parsley)

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Instructions

1. Start gently. Melt butter in a pot and add the leek with a pinch of salt. Cook slowly until soft, not browned.
2. Build the base. Add potato and asparagus, stirring so everything gets coated in fat.
3. Add liquid. Pour in stock just to cover the vegetables.
4. Simmer quietly. Cook until everything is very tender and almost falling apart.
5. Blend smooth. Use a blender until the soup turns silky and even.
6. Finish with cream. Stir it in gently and warm through without boiling.
7. Taste last. Adjust salt, pepper, and add lemon zest if using.

Try this next: Crispy Bacon, Soft Eggs & Creamy Avocado, S’mores-Style French Toast, Strawberry Cheesecake Sundae Cups

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Tips:

• Don’t rush the leeks—slow cooking gives the soup its softness.
• If the soup feels too thick, loosen it with warm stock, not water.
• White pepper keeps the color clean and pale.