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Creamy Mushroom Leek Soup With Organic Asparagus, Corn & New Potatoes

madewithlove's picture
A perfect recipe for warming up after a day in the garden. Check your local markets for these first beautiful spring veggies! A 10 minute recipe, just simmer potatoes and soup mix with water & butter, add asparagus, frozen organic corn & light cream to finish. Makes 6-8 starter or 2-4 big bowl dinner servings.
Ingredients
  Butter 2 Tablespoon
  Baby potatoes 1 Cup (16 tbs), bite size pieces
  Mushroom leek soup mix 72 Gram (1 packet of Made with Love Soup)
  Water 2 Cup (32 tbs)
  Asparagus 1 Cup (16 tbs), chopped
  Corn 1 Cup (16 tbs), frozen
  Light cream 2 Cup (32 tbs)
Directions

MAKING
1. Place a large pan over medium heat, and add butter in it.
2. Put the baby potatoes in the pan. Sauté.
3. Then, add a packet of soup mix to it. Mix it for 1-2minutes, or until a buttery flavor comes out of it.
4. Pour water in pan; let that come to a boil. Turn down the heat to medium, and allow it to cook, until it gets a gravy type consistency.
5. Turn the heat to low, and add asparagus in it.
6. Stir in light cream, and corn. Mix it well. Simmer for about 5 minutes. Do not boil.

SERVING
7. Serve leek soup hot with a dollop of cream.

TIPS
If you feel you can also use whole potatoes in the soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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