Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter
  • 1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
  • 4 cups gluten-free low-sodium chicken broth
  • 1 medium Yukon gold potato, peeled and cut into 1-inch pieces
  • 1 (1.0-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
  • 1/3 cup low-fat sour cream
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped chives

Instruction

  • Melt butter in a medium pot over medium low heat.
  • Add leeks and cook, stirring often, until tender, about 10 minutes.
  • Add broth and potatoes and bring to a boil.
  • Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes.
  • Remove pot from heat ad set aside to let cool slightly.
  • Carefully transfer soup to blender in batches and purée until smooth.
  • Return soup to pot and bring to a boil.
  • Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with chives and serve.