Abt 4 T Olive oil

1 fat pat butter

asparagus 1 bundle, thick ends cut off

2 cloves garlic, minced

Leek, about 1” white part, chopped

4-5 small white potatoes, chopped

4 C chicken broth

1 C water

Half and Half – amount varies

Sea Salt

Back pepper (optional)

Paprika or cayenne pepper (optional, but suggested!)

Optional Garnish – grated cheddar cheese or sour cream


Asparagus, cut off thick ends, cut stems into 1/2” pieces, save tops

Potatoes, chop into small pieces

Garlic, peel and mince 2 fat cloves

in large skillet, with olive oil and fat pat of butter

Saute potatoes until soft. 

Sprinkle with salt and pepper

Add onions and garlic, simmer till cooked thru. Careful, don’t burn!

In a large soup pot

Add the chicken broth and water, bring to a boil

Add sautéed veggies

Turn heat down to low-medium

Chop the asparagus tops and add to the broth.

(Save a few for final garnish if you like)

Cover and simmer for at least 30 minutes. (don’t boil)

Check seasoning

Blend – in batches, in blender or food processor

Careful! It’s hot and will expand, so keep batches small.

Pour blended batches into a big bowl

Check seasoning, and add little cayenne to spice it up.

If you are going to serve it all now,

Wipe out your soup pot, then pour the blended batches back in it

With heat on low

Add half and half, amount is optional, stirring constantly.

Adjust seasoning

Transfer to soup bowls and Garnish

Serve with crusty bread for dipping.

If you want to save some for later

Cover the bowl with batched soup (no cream added) – I use Press & Seal.

Store in the refrigerator.

Ladle it out, into bowls, add the cream.

This soup is very good cold as well as hot.

And it’s good served with crackers or toasted bread.

And white wine, of course!