Leek Soup with Asparagus & Mint


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5 from 1 vote

Leek Soup with Asparagus & Mint

This simple soup is the perfect combination of asparagus and leeks paired with mint. Give it a creamy finish with a bit of Greek yogurt.
Course: Salad, Soups
Cuisine: American


  • 4 lb asparagus
  • 4 large leeks
  • 1 tbs butter
  • 1 tsp minced garlic
  • 6 cups low sodium chicken broth
  • 2 tsp kosher salt
  • 1 tbs lemon juice more to taste
  • 1/2 cup Greek yogurt
  • 2 tbs minced fresh mint for garnish


  • Trim asparagus and cut into 2” segments.Cut leeks lengthwise, rinse well, and cut white and light green parts into 2” chunks. Melt butter over medium heat in a large soup pot.
  • Add leeks and cook, stirring often until softened (5 minutes). Add garlic and cook for 1 minute. Add asparagus and chicken broth and bring to a boil.
  • Cook for 12-15 minutes or until asparagus is soft. Working in batches, puree in a blender with salt, lemon juice, and yogurt.
  • Serve garnished with mint.


If mint isn’t your thing, fresh tarragon or chives would be great substitutes

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