A bowl of this Healthy Cream of Asparagus Soup will enchant anyone with its creamy texture and high nutrition content — instead of cream, it uses Yukon Gold potatoes and Greek yogurt.
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Soups
Ingredients
Scale
1 tablespoon extra-virgin olive oil
1 cup finely chopped leeks (white and light green parts)
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
2 pounds asparagus, trimmed and cut into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup 2% plain Greek yogurt, plus more for serving
Snipped fresh chives (optional, for garnish)
Instructions
Heat olive oil in a Dutch oven or similar size saucepan over medium heat. Add leeks and potatoes and cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!)
Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper.
Serve hot with snipped fresh chives, a dollop of yogurt, or both.
