Thursday, May 28, 2015

Leek, Asparagus, and Potato Soup #recipe @Lucyburdette

LUCY BURDETTE: I bring you more treasures of the spring season today! We are still in the thick of our asparagus crop in Connecticut, but if you don't have any, the local market will provide.

We grew a lot of leeks last year, and abandoned the ones we couldn't eat to winter over in the garden as we fled to Key West. Once the snow melted, we were left with a happy surprise--most of them were still standing, and quite delicious.

This is an easy soup, nothing fancy except for good ingredients. We had it for a Sunday supper along with a green salad and a biscuit.


4 small leeks, cleaned and sliced
8 to 10 stalks fresh asparagus
5 to 6 small red potatoes
2 cups chicken broth
2/3 cup light sour cream
1/2 cup milk
2 tablespoons butter

Sliced leeks finely. Slice the asparagus into 1/2 inch pieces. Wash the potatoes and cut them in quarters. 

Melt the butter in a small frying pan and sauté, first the leeks, then the asparagus.

Simmer the potatoes in the chicken broth until they are tender. Add half the leek and asparagus sauté to the potatoes and using an immersion blender or food processor, whirl the vegetables until creamed. Stir in the sour cream and add milk as needed until the soup is the consistency you prefer. 

Salt and pepper to taste, and rewarm. Serve the soup with the remaining leek and asparagus saute on top as garnish.

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!


  1. Sounds yummy and easy enough for me to make. Thank you!

  2. The leeks survived the winter? Very interesting! Sounds like a good recipe.

  3. Looks yummy. I'm sitting in a cold room and soup sounds amazing!


  4. This looks very pretty and tasty. The bowl and plate are a great choice.
    Bet it would be good cold, too.
    I envy your garden. Asparagus and leeks? What other deliciousness are you growing?

    1. the strawberries will be along soon. and radishes and lettuce, and then beans and peppers and tomatoes and's such a treasure to have a garden!

  5. Ooh, I have about a pound of asparagus to use, and never thought to add it to potato soup. It's going to rain again tomorrow, so this will be just the ticket for tomorrow night's dinner. Thanks, Lucy!