• 3 tablespoons butter 
  • 1 bunch asparagus, ends trimmed and stalks cut into small pieces 
  • 2 medium red potatoes, peeled and diced
  • 4 medium leeks, sliced, white parts only and thoroughly washed 
  • 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 


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.

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