Slow Cooker Asparagus Leek Soup
Slow Cooker Asparagus Leek Soup - the perfect way to celebrate in season produce! This light, flavorful soup is made in a slow cooker with asparagus, leeks, and other fresh vegetables. Purée everything to your desired smoothness for a cozy bowl of spring goodness!
Equipment
- 6-quart slow cooker
Ingredients
- 2 lbs. asparagus, chopped
- 2 celery stalks, sliced
- 2 leeks, sliced soaked & rinsed well
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1/2 tsp. sea salt
- black pepper, to taste
- 4 cups vegetable broth
- 1/4 cup heavy cream use coconut milk to make it vegan
- Optional garnishes: parmesan cheese, crushed red pepper flakes, crumbled bacon
Instructions
- (Make sure you soak and rinse your leeks really well, or you will be crunching on sand and dirt in your soup)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 6-7 hours.
- Remove bay leaf from slow cooker. Use an immersion blender to purée the soup to your desired texture, then add 1/4 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 (6 servings) are based on this soup being served with sides like bread and/or salad.
Tried this recipe?Let us know how it was!