Slow Cooker Asparagus Leek Soup
A light, flavorful soup made in a slow cooker with asparagus, leeks, and fresh vegetables, perfect for celebrating seasonal produce.
Equipment
- 6-quart Slow Cooker
- Immersion blender
Ingredients
Vegetables
- 2 lbs asparagus, chopped
- 2 stalks celery, sliced
- 2 medium leeks, sliced, soaked & rinsed well
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 leaf bay leaf
- 0.5 teaspoon dried thyme
- 0.5 teaspoon sea salt
- black pepper, to taste
- 4 cups vegetable broth
Cream
- 0.25 cup heavy cream use coconut milk to make it vegan
Optional garnishes
- parmesan cheese
- crushed red pepper flakes
- crumbled bacon
Instructions
Cooking Instructions
- Add everything except the heavy cream to the slow cooker (asparagus, celery, leeks, onion, garlic, seasonings, and broth). Cook on high for 4 hours or low for 6-7 hours.
- Remove bay leaf from slow cooker. Use an immersion blender to purée the soup to your desired texture, then add ¼ cup of heavy cream to the soup. Stir the soup, then taste it to determine if it needs more salt and if desired, more cream.
- For a pretty presentation, ladle soup into bowls, then pour heavy cream into a tablespoon and slowly drizzle it around on top of each bowl of soup. Optional garnishes: parmesan cheese, crushed red pepper flakes, crumbled bacon. Enjoy!
Notes
This recipe has only been tested with fresh asparagus. The servings are based on this soup being served with sides like bread and/or salad.
Nutrition
Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 1mg
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