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Creamy Creamless Potato Leek and Asparagus Soup! MELISSA HORNUNG

With the chill of fall sending us indoors, what a better way to enjoy the comforts of home than to cozying up with a nice creamy bowl of soup! Only this one is sans cream, but you won’t miss it. This soup is not only dairy free but it can be made either with chicken broth or vegetable making it a purely vegetarian soup. 

Once you have whip all of the cooked ingredients in your Cuisine Art or blender, you’ll swear that you are eating a creamy buttery rich soup. I won’t tell anyone if you wanted to add some home made croutons either but if you want to stay on the track to good health, you can always add some toasted pumpkin seeds instead. Sounds like a little extra effort, but I promise it will all be well worth it. 

2 Containers of either organic chicken or vegetable stock

1-2 tablespoons of a boulion paste chicken or vegetable

2 large organic leeks, only the white part, chopped fine

2 shallots chopped fine 

3 celery stalks cleaned and chopped fine

4 medium sized white potatoes, peeled and diced.

Salt and pepper to taste 

Add all ingredients to a large soup pot, bring to a boil and continue boiling for 30 minutes or until all vegetables are tender. Take off of the heat and cool for 5 minutes. With a ladle, transfer the soup a little at a time to the food processor and process. You can transfer the processed soup into a separate pot until all of the soup has been been processed. Taste first and add salt and pepper to taste if needed. 

Reheat to the desired temporature and serve with either home made croutons 🙈 or toasted pumpkin seeds. 😍 🎃 

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