Asparagus Leek Potato Soup

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While asparagus are often available year round, their tender and sweet flavor is the essence of spring. This asparagus leek potato soup is a classic. It’s an easy weeknight treat, as well as an elegant crowd pleaser.


Asparagus Leek Potato Soup

  • 16 asparagus spears
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large leek, light green and white parts only, washed and chopped
  • 1 medium Yukon Gold potato, peeled and cut into ½-inch cubes
  • 3 cups low-sodium vegetable or chicken broth
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon freshly ground pepper
  • ¾ teaspoon kosher salt


  1. Snap the woody ends off of the asparagus spears. Cut off the tips and set aside. Cut the stalks in 1-inch pieces.
  2. Heat 2 teaspoons olive oil in a saucepan over medium heat. Add the sauté and leek until softened, up to 5 minutes. Add the potatoes, asparagus stalks, and broth. Simmer until the potatoes are tender, up to 15 minutes.
  3. Place the soup in a blender* and puree until smooth. Add the lemon zest, salt, and pepper. Briefly blend to combine. Return soup to the saucepan and keep warm.
  4. In a small nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add the asparagus tips and sauté until tender, about 3 minutes.
  5. Divide the soup among 4 bowls. Garnish with the asparagus tips. Serve immediately.

Kitchen Tips

*A Vitamix blender will create an incredibly smooth soup. It’s a pricey investment, but we use it almost every day for many different meals.

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