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Asparagus Leek Soup

This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.
  • Total Time
    Prep: 25 min. Cook: 35 min.
  • Makes
    16 servings (4-1/2 quarts)


  • 3 large leeks, sliced into 1/2-inch pieces
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 4 medium potatoes, peeled and diced
  • 3 medium carrots, thinly sliced
  • 1 teaspoon salt
  • 2-1/2 quarts chicken broth
  • 1/2 cup uncooked long grain rice
  • 1 pound fresh asparagus, but into 1-inch pieces
  • 1/2 pound fresh spinach, chopped into 1/2-inch pieces
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream


  • In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
  • Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.
Nutrition Facts
1 cup: 157 calories, 8g fat (5g saturated fat), 26mg cholesterol, 778mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 4g protein.

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  • Tracy
    Oct 5, 2018

    Absolutely amazing! Followed recipe as written. I made my own veggie stock using the regular cast plus the trimmings from the leeks and asparagus. On point!

  • Kenya
    Apr 30, 2018

    I originally encountered this dish at a local French bakery and would purchase it several days a week at $7 a bowl so you can imagine my excitement when I found the recipe. It's perfect. Taste just like the bakery's version. I add more butter and cream than what the recipe calls for tho ..... and usually just drink the broth. It's totally AWESOME. THANK YOU!

  • aholygirl
    Aug 10, 2014

    This soup is delicious! It took a little time to chop everything up but very worth it. It is a keeper!

  • SandyBulger
    Feb 20, 2014

    Made this soup during our recent "snow event" & we're lovin' the tasty, warm feeling of good , old fashioned comfort food. Excellent, and we made it even more delicious by adding a couple more handfuls of spinach than what were called for. YUMMY!!!

  • sunnybarber
    Apr 11, 2012

    This is my families favorite soup recipe. AWESOME!!!

  • Milda
    Sep 17, 2011

    I have made this recipe more than once. I prefer canned asparagus at the end, since I don't like the crisp. The last time I made this I was out of asparagus; instead I put in some sliced fully cooked chicken sausage (roasted red pepper with onions and asiago flavor) and some sauted sliced portabellos. This made it yummy and hardy. You can really do a lot of different things with this soup since the base flavor is so good!

  • honeysucklerose
    Oct 5, 2010

    This looks delicious, but what should I do if I don't have a dutch oven?

  • Silver Queen
    Mar 29, 2010

    My husband loved the recipe. The leeks were kinda of scary at first but rinse them well and be sure to get inside the leaves. I cut the recipe in half and tried freezing some without the cream. Will add the cream when reheating.

  • dorismiller
    Feb 16, 2010

    Have made it several times and get requests for it

  • FriedaG
    Jan 29, 2010

    When I can't find asparagus, I substitute broccoli. Either way it's delicious.