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3 tablespoons extra-virgin olive oil, divided
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1 large leek, trimmed, sliced and thoroughly rinsed
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½ teaspoon salt, divided
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½ teaspoon ground white pepper, divided
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1 bunch asparagus (about 1 pound), trimmed
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1 ½ pounds Yukon Gold potatoes, scrubbed and diced
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2 cups reduced-sodium vegetable broth
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2 cups whole milk
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½ cup peas
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1 clove garlic, minced
Potato Leek & Asparagus Soup
Rather than tossing your potato peels, asparagus stalks and leek tops, cook them down into this soup instead. Once tender, they'll blend right in. Plus, they contain prebiotic fiber to help feed the good bugs in your gut. We reserve the asparagus tips to pan-fry with peas for a bright green garnish.
Nutrition Information
107
Calories
18g
Carbohydrates
24g
Protein
273mg
Potassium
1g
Fiber
3g
Sugar
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