Cream of Asparagus Leek Soup with Creme Fraiche

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Cream of asparagus leek soup, leeks being a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups. The combination brings a wonderful subtle flavor and a creamy delicious finish.

Cream of asparagus with the addition of leeks, a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups.Cream of Asparagus Leek Soup with Creme Fraiche

Keeping things green today in the spirit of St Patrick’s Day! More of my favorite creamy soups are Dad’s Creamy Cauliflower Soup, Creamy Carrot Ginger Soup, and Instant Pot Tomato Basil Soup.

Cream of asparagus with the addition of leeks, a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups.

My daughter Madison loves helping me in the kitchen, here I let her snap off the tough ends of the asparagus – she’s a pro!

Creme fraiche is a wonderfully creamy addition to the soup that is a bit thinner than sour cream and just compliments the flavors of the veggies so well.

Variations of Creamed Asparagus Soup:

  • If creme fraiche is not available near you, you can swap it for sour cream or even Greek yogurt
  • If you want to go dairy-free, you can of course leave it out, it will still taste wonderful. Enjoy!
Cream of asparagus with the addition of leeks, a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups.

Cream of asparagus with the addition of leeks, a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups.

More Soup Recipes You Might Like:

Cream of asparagus with the addition of leeks, a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups.
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5 from 2 votes
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Cream of Asparagus Leek Soup with Creme Fraiche

141 Cals 7 Protein 20 Carbs 5 Fats
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Yield: 5 servings (7 1/3 cups)
COURSE: Soup
CUISINE: American
Cream of asparagus with the addition of leeks, a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups.

Ingredients

  • 2 lbs asparagus, 2 bunches tough ends snapped off
  • 1 tbsp butter
  • 4 leeks, white and pale green only, halved lengthwise, sliced thin
  • 2 cloves garlic, minced
  • 32 oz container + 1 cup Swanson reduced-sodium chicken broth
  • 2 tbsp Creme Fraiche
  • kosher salt and fresh pepper to taste
  • optional chives for garnish

Instructions

  • In a large heavy pot, melt better over medium-low heat.
  • Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes.
  • Add garlic and cook 1 minute, or until fragrant.
  • Chop the asparagus into 2-inch pieces.
  • Add to the pot with the leeks.
  • Add the broth and bring to a boil.
  • Cover and cook about 20-25 minutes or until asparagus is very tender.
  • Remove from heat and puree until smooth with a blender.
  • Adjust salt and pepper, to taste.
  • To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish. 

Nutrition

Calories: 141kcal, Carbohydrates: 20g, Protein: 7g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 14mg, Sodium: 476mg, Fiber: 5g, Sugar: 4g
WW Points Plus: 4
Keywords: Cream of asparagus and leek soup recipe, Cream of Asparagus Leek Soup with Creme Fraiche, Cream of Asparagus Soup, creamy asparagus soup

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54 comments

  1. I added a medium russet potato (cubed) and a small diced yellow onion plus 8 garlic cloves instead of 2 cloves.

  2. Just made this today and its absolute perfection !!!!! I squeezed some fresh lemon juice before serving .. Thank you so much Gina !!! 

  3. My 9 yo LOVES this and so does our entire family. One of our favorites!

  4. What is meant by “32 oz container” in the ingredients list? Is this literally a 32 oz container, or is this meant to be 32 oz of a particular ingredient – I’m confused!

  5. I love this recipe and am going to make the soup today. I was wondering if I could add avocado ti it right before blending. What do you think, Gina?

  6. This was DELICIOUS! Making a 2nd batch. Has anyone tried freezing this??

  7. I made this today for lunch and LOVED it! It's super easy to make and makes quite a bit! Definitely is a new family favorite! 🙂

  8. This was unbelievable!

  9. Making it again tonight – its terrific even my 8 year old gobbles it up!

  10. Is there anyway to lower the sodium content?? My Dr. says I need to cut out salt. I love soup but why is sodium so high? I would love to make this! Any suggestions?

    • I would just use low-sodium chicken broth for the whole thing, instead of just a cup as the recipe recommends. (I actually was going to do the same thing but I accidentally grabbed not the low sodium chicken broth) You can always add salt if needed while controlling how much goes in! 🙂

  11. Just made it, delicious!

  12. This soup was delicious, I made it last night!!!

  13. made it tonight, was great! even my 2 yr old ate it

  14. This soup is delicious. I used one large leek and it was perfect.

  15. it says 4 leeks….ive never used leeks before,but the ones i have purchased seem big…should i use all four stalks?

  16. This soup was so good! Got my asparagus on sale for 99 cents a lb which made iteven better. Thanks so much for all the tasty recipes. I do the fast diet and i can always count on your site for wonderful low calorie dinners!!! Your soups are always amazing.

  17. I made this yesterday. Super simple and super yummy! Great way to get veggies into my husband! 🙂

  18. Made this last night…I wasn't sure if I would really like this but had to try this because of its simplicity. The taste was amazing!!!! I can't believe that a few ingredients can turn up such a great soup. This will definitely be made again.

  19. I added the juice of one lemon to this recipe and it really made the soup bright and delicious. I would suggest it! Another great recipe, Gina!