This Asparagus and Leek Soup is light, bright, and surprisingly satisfying. It’s the kind of soup you can make on a weeknight without fuss, yet it still feels special enough for company. The leeks bring a gentle sweetness, the asparagus adds springy freshness, and a touch of cream ties it all together.
Serve it smooth for a silky finish or keep some texture if you like a rustic feel. Either way, it tastes clean, comforting, and beautifully green.
What Makes This Special
This soup shines because it’s simple but well-balanced. Leeks mellow the grassy notes of asparagus, so you get flavor that’s fresh, not overpowering.
A potato adds natural body, so you don’t need tons of cream to make it velvety. Lemon and herbs keep it lively, and a quick garnish—like a swirl of yogurt or a handful of peas—makes it look and taste restaurant-worthy. Best of all, it’s ready in under an hour with basic, seasonal ingredients.
Shopping List
- Asparagus: 1½ pounds (trimmed; reserve tips for garnish if you like)
- Leeks: 2 large (white and light green parts only)
- Potato: 1 medium Yukon gold or russet (for creaminess)
- Garlic: 2–3 cloves
- Butter or Olive Oil: 2 tablespoons
- Vegetable or Chicken Stock: 5 cups, low-sodium
- Heavy Cream or Half-and-Half: ¼–½ cup (optional but recommended)
- Lemon: 1 (zest and juice, to brighten)
- Fresh Herbs: A handful of parsley, chives, or dill
- Salt and Pepper: To taste
- Optional Garnishes: Greek yogurt or crème fraîche, extra-virgin olive oil, grated Parmesan, toasted almonds, or peas
How to Make It
- Prep the produce: Trim the tough ends from the asparagus.
Cut spears into 1-inch pieces; set aside the tips for later if you want a pretty garnish. Slice leeks lengthwise and rinse thoroughly between layers to remove grit, then cut into thin half-moons. Peel and cube the potato.
Smash and mince the garlic.
- Sweat the aromatics: In a large pot over medium heat, warm the butter or olive oil. Add leeks with a pinch of salt. Cook 5–7 minutes, stirring often, until soft and fragrant but not browned.
Stir in garlic for 30 seconds.
- Build the base: Add the potato and asparagus stalks (hold back the tips). Pour in the stock and bring to a simmer. Reduce heat and cook 12–15 minutes, until the potato is tender and the asparagus is just soft.
- Blanch the tips (optional but nice): While the soup simmers, bring a small saucepan of salted water to a boil.
Drop in asparagus tips for 1–2 minutes until bright green and crisp-tender. Drain and cool under cold water. Reserve for garnish.
- Blend until smooth: Turn off the heat.
Using an immersion blender, purée the soup until silky. For an ultra-smooth result, transfer in batches to a blender, vent the lid, and blend until velvety. Return to the pot.
- Add cream and brighten: Stir in cream (start with ¼ cup and add more if you like).
Season generously with salt and pepper. Add lemon zest and a squeeze of juice to wake up the flavors. Taste and adjust seasoning.
- Finish with herbs: Stir in chopped parsley, chives, or dill for freshness.
If the soup seems thick, thin with a splash of stock or water. If it’s too thin, simmer a few minutes more to reduce.
- Serve: Ladle into bowls. Top with asparagus tips, a spoonful of yogurt or crème fraîche, a drizzle of olive oil, and a few extra herbs.
A sprinkle of Parmesan or toasted almonds adds a lovely finish.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze without the dairy for best texture. Chill, portion into freezer-safe containers, and freeze for up to 3 months. Stir in cream after reheating.
- Reheating: Warm gently on the stove over low heat.
Avoid boiling once dairy is added to prevent curdling.
Why This is Good for You
Asparagus is rich in fiber, folate, and vitamins A, C, and K, supporting digestion and overall health. Leeks offer antioxidants and prebiotic fibers that help your gut microbiome. Using a potato to thicken the soup means you can keep the cream light while still getting a lush texture.
With a broth base and fresh herbs, it’s a nutritious, feel-good bowl that doesn’t weigh you down.
Pitfalls to Watch Out For
- Gritty leeks: Leeks hide dirt. Slice and rinse thoroughly, swishing the layers under running water.
- Overcooked asparagus: Long cooking dulls color and flavor. Simmer just until tender and blend promptly.
- Curdled dairy: Add cream off the heat or over low heat, and don’t let the soup boil once dairy is in.
- Under-seasoning: Soup needs salt to pop.
Taste at the end and adjust with salt, pepper, and lemon.
- Too thick or too thin: Control texture by adding a splash of stock to loosen or simmering to reduce.
Alternatives
- Dairy-free: Skip the cream and blend in a spoonful of olive oil or a splash of coconut milk. A small handful of soaked cashews blended in adds silkiness.
- Low-carb: Replace the potato with 1 cup cauliflower florets. Simmer until soft and blend.
- Protein boost: Add a can of drained white beans before blending, or top bowls with shredded rotisserie chicken.
- Herb swaps: Tarragon, basil, or mint pair beautifully with asparagus.
Add at the end to keep flavors fresh.
- Broth options: Vegetable stock keeps it light and vegetarian; chicken stock adds savory depth.
- Texture tweak: Reserve a cup of cooked veg before blending for a chunkier soup, or strain for extra-smooth.
FAQ
Can I make this ahead?
Yes. Make the soup up to 3 days in advance and store in the fridge. Add cream and fresh herbs just before serving for the best flavor and color.
Do I have to peel the asparagus?
Usually no.
If the stalks are thick and woody, peel the lower third with a vegetable peeler for a smoother result.
What if I don’t have leeks?
Use one large onion or two shallots. The flavor will be a bit sharper, so cook them slowly to soften and sweeten.
How can I keep the color bright green?
Avoid overcooking, blend promptly, and finish with lemon and fresh herbs. If reheating, warm gently and don’t boil.
Can I freeze it with cream?
You can, but the texture may separate slightly.
For best results, freeze without cream and stir it in after reheating.
What’s a good side to serve with this?
Crusty bread, a simple green salad, or a grilled cheese sandwich. For a light lunch, add a poached egg on toast alongside.
How do I fix a bitter taste?
Bitterness often comes from overcooked asparagus. Balance it with a pinch of salt, a squeeze of lemon, and a swirl of cream or yogurt.
Final Thoughts
Asparagus and Leek Soup is proof that a few fresh ingredients can deliver big comfort.
It’s quick to make, easy to tweak, and always satisfying. Keep this on rotation in spring, but don’t be afraid to make it year-round with good stock and a squeeze of lemon. Warm, green, and silky—this is a bowl you’ll come back to again and again.