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Potato, Leek and Asparagus Soup Recipe

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This recipe for Potato, Leek and Asparagus Soup, by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bethany Trost

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
stick butter
2 large leeks, washed and chopped
1 celery stalk, chopped
1 large onion, chopped
2 large potatoes, 1 inch cubes
1 cups chicken broth
lb asparagus, 1/2 inch pieces
2 cups milk
cup heavy cream
Salt and pepper to taste
Chopped green onions, for garnish

Directions:
Directions:
Combine oil, butter, leeks, celery, and onion in large pot. Cover and cook about 8 minutes, stirring often, until the onion is translucent and the leeks have softened. Add potatoes and chicken broth. Bring to a boil, lower heat to medium, and cook until potatoes are soft, about 12-15 minutes. Add asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle chopped green onions on top of the soup just before serving.

 

 

 

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