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“A great beginning to any meal. Great for lunch or dinner. This is very good and easy to make. This recipe is easily halved. The first time I made this, I used what I had on hand and made a couple substitutions. I used scallions for the leeks, used a red potato, decided not to garnish with the tips and tossed them in, no sour cream or chives. I pureed with a hand blender. It still was outstanding! Enjoy! From the Chicago Tribune "good eating" section, 5.6.09.”

Ingredients Nutrition


  1. Clean asparagus and cut into 2" pieces. Reserve tips for garnish.
  2. Prepare potatoes, peel and cut into 2" pieces.
  3. Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
  4. Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
  5. Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
  6. Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired.
  7. Puree in small batches in a blender or sue a hand blender.
  8. Stir in lemon juice to taste.
  9. Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.

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