Thick and healthy soup, which my whole family(incl. 3 year old) loves. We often eat this with bread as a filling main meal. To keep it low in fat, I usually omit the cream when making it for the family or just use a bit of light cream.


  • 1 table spoonolive oil

  • 1 whole leek - finely sliced

  • 1 large potato - peeled and cubed

  • 1 bunch of fresh asparagus - coarsely sliced

  • 1 425 g can of asparagus

  • 1.2 L of water or chicken or vegetable stock

  • salt and cracked pepper to taste

  • 1/2 cup of cream (optional)


  • 1.

    Saute the sliced leek in olive oil in a pot (medium heat) until softened.

  • 2.

    Add the water or stock and bring to boil

  • 3.

    Add potato cubes and fresh asparagus

  • 4.

    Bring to boil then simmer for about 15 min until vegetable softened

  • 5.

    Add canned asparagus and cook for a further 2 minute.

  • 6.

    Remove from heat and put content through blender until smooth

  • 7.

    Pour back into pot and can add optional cream at this stage.

  • 8.

    Salt and pepper to taste.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 295kj
  • Fat Total 12g
  • Saturated Fat 1g
  • Protein 13g
  • Carbohydrate 36g
  • Sugar 7g
  • Sodium 1375mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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