Creamy Asparagus and Leek Soup
A comforting and nourishing creamy vegetable soup made with tender asparagus, leeks, and a touch of heavy cream. This hearty and flavorful soup is perfect for a satisfying lunch or light dinner.
Instructions
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1
In a Dutch oven, sauté the leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth, and rice. Cover and bring to a boil, then reduce heat and simmer for 25-30 minutes.
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2
Stir in the asparagus and continue simmering, covered, for 10-15 minutes or until the vegetables are tender. Add the spinach, pepper, and heavy cream. Heat through until the spinach is wilted and the soup is creamy.
Nutrition Information
Per serving (based on 4 servings)
157
Calories
4.0g
Protein
18.0g
Carbs
8.0g
Fat
2.0g
Fiber
0.0g
Sugar
778mg
Sodium
Protein 10%
Carbs 45%
Fat 45%
Nutrition information is automatically calculated and should be considered an estimate.
