Cream of Asparagus Leek Soup Recipe

Cream of Asparagus Leek Soup Recipe

How To Make Cream of Asparagus Leek Soup

Perfect for spring nights, our cream of asparagus leek soup with a hint of crème fraîche is undeniably deliciously creamy and fit for vegetarians, too!

Preparation: 5 minutes
Cooking: 40 minutes
Total: 45 minutes



  • 2lbsasparagus,(2 bunches) tough ends snapped off
  • 1tbspbutter
  • 4leeks,white and pale green only, halved lengthwise, sliced thin
  • 2clovesgarlic,minced
  • 32ozSwanson reduced-sodium chicken broth,(1 container) plus an additional 1 cup
  • 2tbspCrème Fraîche
  • kosher salt and fresh pepper,to taste
  • chives,optional, for garnish


  1. In a large heavy pot, melt the butter over medium-low heat.

  2. Add leeks and cook for about 8 to 10 minutes, stirring occasionally, until the leeks are soft.

  3. Add the garlic and cook for 1 minute, or until fragrant.

  4. Chop the asparagus into 2-inch pieces.

  5. Add to the pot with the leeks.

  6. Add the broth and bring to a boil.

  7. Cover and cook for about 20 to 25 minutes or until asparagus is very tender.

  8. Remove from the heat and puree until smooth with a blender.

  9. Adjust salt and pepper to taste.

  10. To serve, divide into 5 bowls and spoon in 1 teaspoon of Crème Fraîche. Add chives for garnish. 


  • Calories: 128.72kcal
  • Fat: 3.89g
  • Saturated Fat: 2.22g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 0.89g
  • Polyunsaturated Fat: 0.36g
  • Carbohydrates: 19.21g
  • Fiber: 5.45g
  • Sugar: 6.77g
  • Protein: 7.88g
  • Cholesterol: 9.02mg
  • Sodium: 1034.94mg
  • Calcium: 115.35mg
  • Potassium: 680.09mg
  • Iron: 6.01mg
  • Vitamin A: 157.68µg
  • Vitamin C: 19.86mg
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