Slow Cooker Asparagus Soup
Easy slow cooker cream of asparagus soup recipe, homemade with simple ingredients. Full of potatoes, leeks, garlic, basil and chives. Super silky smooth and creamy!
Yield: People
Ingredients
- 2 pounds Asparagus, Washed, Woody stems removed, Cut into 2 inch pieces
- 1 cup Leeks, Washed, Patted dry, Finely chopped, Only use the green parts and discard the white part, Can be replaced with onions but the color of soup will be lighter
- 2 cloves Garlic , Finely minced
- 2 tbsp Basil, Fresh, Finely chopped
- 1 tbsp Chives, Fresh, Finely chopped
- 2 cups Potatoes, Peeled, Diced into 1 inch cubes
- Salt, To taste
- Pepper, To taste
- 2.5-3 cups Chicken broth, Low sodium, Start with 2.5 cups and add more if necessary, Can be replaced with vegetable broth
- 1/3-1/2 cup Heavy cream, Adjust according to your preference
- 1/4 tsp Red chili flakes, Optional, For topping
- 1 tbsp Pumpkin seeds, Optional, For topping
- 2 tbsp Additional heavy cream, Optional, For creating swirls
Instructions
- In a large crockpot (6 quart or larger), add asparagus, leeks, garlic, basil, chives, potatoes, salt, pepper, broth.
- Mix until combined.
- Cover and cook on Low heat for 5-6 hours or until potatoes are tender.
- Remove lid and use a hand-held immersion blender to puree soup until silky smooth.
- Add more broth (if necessary) to thin out the soup to your desired consistency.
- Stir in heavy cream.
- Add toppings of your choice like red chili flakes, pumpkin seeds or swirls of heavy cream.