One Pot Meals: Asparagus Potato Leek Soup
One pot meals are becoming an obsession of mine and I’m getting freer in adapting tried and true recipes that I’ve been gathering, and I’m so proud of this soup recipe that I just have to share. This soup makes me SO HAPPY and it’s so beautiful and green and gorgeous while it’s cooking that I want to swoon.
Asparagus Potato Leek Soup
1 diced yellow onion
1 minced clove of garlic
1 bunch asparagus, trimmed and cut into small pieces
1 potato, peeled and diced
1 leek, sliced
1 Granny Smith apple, peeled, cored and diced
salt, to taste
pepper, to taste
3 cups vegetable stock
1 cup spinach, torn or chopped
2 tbsps heavy cream, or 1/3 c milk
pistachios, optional (for garnish)
sour cream, optional (for garnish)
Directions: In a big heavy pot, drizzle olive oil and sauté the onion and garlic with salt and pepper until the onion is translucent, around 5 minutes. Then, add the asparagus, potato, leek, and apple and sauté for another 5 minutes. Lower heat, add the vegetable stock and simmer until veggies are tender, about 15-20 minutes. Then, add the spinach and turn off heat. Let soup cool slightly, and then hit it with an immersion blender until it’s your desired consistency. Finally, add the milk or cream and stir to incorporate. Serve with pistachios and sour cream, if desired (although it’s just as yummy without!).
Mollie Michel is a South Philly resident and a Philadelphia public school parent. A recovering non-profit professional, Mollie is also an experienced birth doula, Certified Lactation Counselor, and the mom of two awesome girls and a sweet pit bull named Princess Cleopatra. In her spare time, she is usually trying to figure out how Pinterest works, training for a(nother) half-marathon with her dog at her side, or simply trying to keep up with her increasingly wily daughters.