Asparagus & Leek Soup – Creamy Easy & SO Delicious!

Asparagus & Leek Soup – Creamy Easy & SO Delicious!

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Today in the kitchen, Amanda shows you how to transform fresh asparagus and leeks into a luxuriously creamy soup that’s packed with depth and richness. Warm, velvety, and bursting with flavour, this Asparagus & Leek Soup is the perfect comfort food! With a splash of white wine, a touch of cream, and a beautifully smooth texture, this recipe is both easy to make and restaurant-worthy. Plus, Amanda shares her top tips for getting the perfect consistency and making the most of every ingredient.

Whether you’re looking for a light starter or a satisfying main, this soup is guaranteed to impress. Don’t forget to top it with buttery asparagus spears for an extra touch of indulgence!
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Asparagus and Leek Soup

Serves (2 x as a main) (4 x as a starter)

2 medium potatoes
200g asparagus
2 small leeks (or 1 large)
30g + 10g butter
1 tbsp olive oil
40ml white wine
40ml cream
½ tsp white pepper
½ tsp salt
2 vegetable stock cubes

The soundtrack on this episode is Autumn Walks by Sky Toes.
https://uppbeat.io/t/sky-toes/autumn-walks

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🌍 Available in multiple languages 200g asparagus 2 small leeks – or 1 large leek 2 medium potatoes 30g + 10g butter 1 tbsp olive oil 40ml cream 40ml white wine ½ tsp white pepper 2 vegetable stock cubes a blender begin by dicing the potatoes I cut them into 1cm cubes smaller potatoes will cook quicker in the stock now cut the leeks into a similar sized dice break the wooden end of the stalk
off each asparagus spear discard the woody stalks cut an inch off the top of the spears and set aside cut the remaining asparagus
into 1 inch pieces crumble both stock cubes
into a measuring jug and add 800ml of boiling water give the stock a good stir and set aside melt 30g butter in a large pan add the diced potatoes and stir them through the butter then add the diced leeks and mix them through the buttered potatoes finally, add the asparagus to the pan including the escapee! and mix through the potatoes and leeks reduce the heat to ‘low’ and cook until the leeks are soft now add 400ml of the stock to the pan and stir it through the vegetables add the white pepper to the pan and stir it through the mix season with salt to taste I’m using about 1/2 teaspoon stir through the vegetables increase the heat and bring to the boil when the soup is boiling reduce the heat and cook until the potatoes are soft using a fork,
test the potatoes to check if they’re cooked when they’re soft,
the soup is ready to be blended ladle the soup into the blender I cover the top of the blade with kitchen paper
to protect it from splashes before blending,
I wrap the lid in cling film to prevent leakage blend the soup to a puree add the wine
(which gives the soup a depth of flavour) then add the cream
(which gives the soup a velvety texture) and blend until smooth return the soup to a clean pan add additional stock to achieve the
soup texture you want I like a thick soup re-heat the soup without boiling for… melt 10g butter in a small pan add the olive oil heat the butter and oil together add the asparagus tops to the pan fry the asparagus in the pan until soft
(about 3 minutes) when cooked,
remove the asparagus from the pan reserve the asparagus butter
(spread on tapas toasts and top with cheese) ladle the hot soup into bowls this recipe will give you
2 large soup bowls or 4 starter bowls it really is a lovely, velvety soup! top it off with some
buttered asparagus spears a wonderful soup, dressed to impress!