Cream of Asparagus Soup

James Peterson

Cookbook Author

This recipe comes from James Peterson's Splendid Soups.


  • 3 medium leeks
  • 1 large Yukon Gold potato, peeled and cut into thin slices
  • 1 quart milk, water, or chicken broth
  • 1 pound asparagus
  • 1/2 cup heavy cream
  • Salt
  • Freshly ground black pepper


Clean the leeks and slice them thin. Put leeks and potatoes in a pot with the liquid and bring to a gentle simmer.

Cut the tips off the asparagus and set aside. Cut the bottom inch off the stalks and discard. Slice the remaining stalks into 1-inch sections and add them to the soup. Simmer until the potatoes, asparagus, and leeks are completely soft, about 25 minutes.

Purée in a blender or with a hand-held immersion blender and strain into a clean pot. Add the heavy cream and asparagus tips and simmer for about 4 minutes. Season to taste with salt and pepper before serving.


4 servings