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Asparagus, Leek, and Potato Soup (Cream-Free)

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Soup
Asparagus, Leek, and Potato Soup (Cream-Free)
Ingredients
  • 3 tablespoons butter
  • 1 bunch asparagus, ends trimmed and stalks cut into small pieces
  • 4 medium leeks, sliced, white parts only and thoroughly washed
  • 2 medium red potatoes, peeled and diced
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, freshly minced
  • 3 tablespoons all-purpose flour
  • 2 cups warm water
  • 1 (14.5 ounce) can low-sodium chicken stock
  • 1 cube chicken bouillon
  • 4 tablespoons sour cream, or as desired
  • 1 pinch paprika, or to taste
  • ground black pepper to taste
Instructions
1
Heat a generous amount of butter in a large cooking vessel over an intermediate heat setting. Introduce the asparagus, leeks, potatoes, shallot, and garlic into the pot; stir constantly until the potatoes reach a tender yet still firm state, approximately 5 minutes.
2
Sprinkle flour over the vegetables; ensure they are evenly coated by stirring thoroughly, taking care not to cause any burning. Add warm water, chicken stock, and a bouillon cube; bring the mixture to a gentle boil and cook for 20 to 25 minutes.
3
Proceed with processing the soup in a food processor or blender, filling it halfway. Securely cover the device and remove any feed tube attachments; pulse until you achieve your desired consistency. Pour the processed soup into a separate container. Repeat this process with the remaining soup. Finally, portion the soup into bowls and decorate with a dollop of sour cream, a sprinkle of paprika, and a few grinds of pepper.