Slow-Cooker Asparagus, Potato & Leek Soup

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This soup has a satisfying velvety texture and delicious light taste. Great Spring and Summer diet soup.

Looking for more pureed soup recipes? These Roasted Red Pepper & Carrot Soup and Roasted Tomato Basil are great choices.

Slow-Cooker Asparagus, Potato & Leek Soup

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Prep Time 10 mins
Course Soup
Cuisine American
Servings 5

Ingredients
  

  • 2 pounds fresh asparagus, hard ends trimmed, cut into 1-inch lengths
  • 4 1/2 cups chicken broth
  • 2  leaks, chopped white and light green parts
  • 3 cups russet potatoes (peeled and cubed, 1/2-inch cubes)
  • 1 tablespoon garlic, minced
  • 3 tablespoons fresh basil or 1 tablespoon dry
  • salt and pepper to taste

Instructions
 

  • Rinse asparagus spears; cut into 1-inch lengths. add all ingredients to slow cooker and stir. Cover and cook LOW for 5 to 7 hours, until the potatoes are tender.
    Increase temperature setting to high. With a blender or food processor, puree the vegetable solids in batches, with a little of the cooking liquid, until somewhat smooth.
    Return to the liquid remaining in the slow cooker.
    Cover and cook on high 30 minutes longer. Serve garnished with a few cooked asparagus tips or fresh basil.
Keyword Slow-Cooker Asparagus Soup