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Name: Asparagus, Leek and Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1/4 cup Butter; 3 large leeks White part and one inch of green chopped; 1/2 teaspoon Dried thyme; 1 Bay leaf; 6 cups Chicken broth; 1 1/2 pounds Red potatoes quartered; 1 pounds Asparagus cut diagonally into one inch pieces

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INGREDIENTS

1/4 cup Butter
3 large leeks ; White part and one inch of green chopped
1/2 teaspoon Dried thyme
1 Bay leaf
6 cups Chicken broth
1 1/2 pounds Red potatoes ; quartered
1 pounds Asparagus ; cut diagonally into one inch pieces

INSTRUCTIONS

Melt butter in heavy large saucepan over low heat. Add leeks thyme and bay leaf. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes. Mix in stock and potatoes. Bring to a boil, reduce heat, cover and simmer until potatoes are tender about 12 minutes. Add asparagus and simmer until crisp-tender about 3 minutes. Discard bay leaf. Season to taste with salt and pepper. Add to blender and blend to a sauce consistency, then add back to the pan and heat before eating.

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Nutrition

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Serving Size: 1 Serving (2968g)
Recipe Makes: 1 Servings

Calories: 1605
Calories from Fat: 873 (54%)

Amt Per Serving		% DV

	Total Fat 97g	129 %
	Saturated Fat 58.9g	294 %
	Monounsaturated Fat 23.9g
	Polyunsanturated Fat 4.5g
Cholesterol 244.2mg		75 %
Sodium 6699.8mg		231 %
Potassium 4959.9mg		131 %
Total Carbohydrate 166.2g		49 %
	Dietary Fiber 26.1g	104 %
	Sugars, other 140.1g
Protein 35.7g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1605

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