Asparagus, Leek, and Potato Soup

Name: Asparagus, Leek, and Potato Soup
Total time: 55
Yield: 4
Ingredients: 3 tablespoons butter; 1 bunch asparagus, ends trimmed and stalks cut into small pieces; 4 medium leeks, sliced, white parts only and thoroughly washed; 2 medium red potatoes, peeled and diced; 1 large shallot, thinly sliced; 2 cloves garlic, freshly minced; 3 tablespoons all-purpose flour; 2 cups warm water; 1 (14.5 ounce) can low-sodium chicken stock; 1 cube chicken bouillon; 4 tablespoons sour cream, or as desired; 1 pinch paprika, or to taste; ground black pepper to taste

Recipe by KendraVanHam from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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3 tablespoons butter
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1 bunch asparagus, ends trimmed and stalks cut into small pieces
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4 medium leeks, sliced, white parts only and thoroughly washed
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2 medium red potatoes, peeled and diced
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1 large shallot, thinly sliced
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2 cloves garlic, freshly minced
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3 tablespoons all-purpose flour

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2 cups warm water
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1 (14.5 ounce) can low-sodium chicken stock
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1 cube chicken bouillon
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4 tablespoons sour cream, or as desired
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1 pinch paprika, or to taste
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ground black pepper to taste

Instructions

Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.