
![]() |
who could resist this? |
Three leeks
One clove garlic
Three stalks celery
Three large russet potatoes, peeled and cut into chunks
One large box good quality low-sodium chicken broth
Four ounces unsalted butter
Two sprigs of fresh thyme
Two bay leaves
4-6 stalks tender asparagus
Heavy cream
Fresh chives
Fresh ground pepper and salt to taste


![]() | |
soup is so hard to photograph! |
We had a salad on the side, but you couldn't go wrong with a nice plate of biscuits or some crusty peasant bread.

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?
You can follow Lucy on Facebook,
Twitter,
Pinterest,
and Instagram!
Sounds delicious! Leek and potato soup is my go-to comfort food.
ReplyDeleteDo you think a little lemon juice would help with the saltiness?
Lemon juice is probably a good idea Karen! I will try it and report back
DeleteThis looks good! It is a little hot here for soup right now. I will have to save this recipe for a few months.
ReplyDeleteLet me know how you like it Pat
DeleteThis looks absolutely magnificent, Lucy/Roberta! Thanks so much! Hugs. MJ/VA
ReplyDeletethanks for the kind words MJ/VA! xo
DeleteWhat a delicious sounding recipe; I love the addition of the sautéed asparagus on top.
ReplyDeleteI added Killer Takeout to my TBR stack last month. Looking forward to having some time to catch up with reading soon.
Nancy R
thanks Nancy--the little extra asparagus makes the appearance pop too! Hope you enjoy KT:).
DeleteLovely. And I bet it's velvety smooth.
ReplyDeleteThe asparagus is a nice addition.