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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too. Ingredients:
3 large leeks, sliced into 1/2-inch pieces |
1 large onion, chopped |
3 tablespoons butter |
4 medium potatoes, peeled and diced |
3 medium carrots, thinly sliced |
1 teaspoon salt |
2-1/2 quarts chicken broth |
1/2 cup uncooked long grain rice |
1 pound fresh asparagus, but into 1-inch pieces |
1/2 pound fresh spinach, chopped into 1/2-inch pieces |
1/4 teaspoon pepper |
1 cup heavy whipping cream |
Directions:
1. In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
2. Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through. Yield: 12-16 servings (4-1/2 quarts).
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