Asparagus and Leek Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain

  • Cook Time: Approximately 45 minutes
  • Serves: 6



  1. Spray a skillet with nonfat cooking spray and heat over medium heat.
  2. Add asparagus, onions, leeks, celery and potato, then cover and cook for 20 minutes or until vegetables are softened, stirring occasionally.
  3. Place vegetables in a food processor and puree until smooth.
  4. In a large saucepan, bring broth to a boil then reduce heat to a simmer.
  5. Add vegetable mixture and stir well.
  6. Stir in sour cream and mix until well incorporated.
  7. Add salt and pepper to taste (optional).
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