Asparagus Potato Leek Soup

Asparagus Potato Leek Soup
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6 ratings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Serving Size: 6 servings

Asparagus Potato Leek Soup

Jamie planted enough green and purple asparagus to harvest over 1 lb daily for approximately 6 weeks every spring! As you can imagine, we eat it in various ways including raw in salads, juiced, roasted, grilled, sautéed. Recently I created this Asparagus Potato Leek Soup recipe and hope you enjoy it as much as we do.

Asparagus is very nutritious and contains healing and cleansing properties. This is one of my favorite write ups about the beneficial properties of this spring time delight.

Eat it often when in season, even daily!


  • 2 teas refined coconut oil
  • 2 leeks
  • 1 lb asparagus cut into 1" pieces
  • 2 medium white potatoes diced
  • 64 oz vegetable broth or water
  • 1 cup red lentils, carefully washed and picked over for dirt/debris
  • 1 teaspoon dried thyme or 2 sprigs of fresh thyme
  • 1/8 teas black pepper
  • 3 or 4 shakes of hot paprika
  • 1 teas himalayan sea salt
  • 2 garlic cloves minced fine
  • Juice from 1/2 lemon
  • Chopped fresh parsley for garnish


  1. Prepare the leeks - Cut off the root end and put aside the dark-green outer leaves to be used at a later time for stock (or discard). Slice the remaining tender white and light-green leaves lengthwise; wash well to release any dirt hiding within the layers. Cut into thin slices.
  2. Heat up the oil until hot but not smoking; add the leeks and cook until tender, about 5 minutes.
  3. Add the asparagus, potatoes, vegetable broth, red lentils, thyme, black pepper, paprika.
  4. Cook until the lentils are breaking apart and the potatoes are tender, approximately 20 minutes.
  5. Add salt, minced garlic and lemon juice.
  6. Blend half of soup - either with an immersion blender or regular blender.
  7. Garnish with fresh parsley.


If using fresh thyme, remove the stems before blending.


If using an immersion blender simply blend for several seconds until approximately half of the soup is smooth; leave some of the asparagus and potato whole.

If you don’t have an immersion blender, you can use a full size regular blender. However, first cool the soup down a bit. Only fill the blender jar halfway and then cover with a heavy towel, not the lid. This video explains why.