Creamy Mushroom Leek Soup with Organic Asparagus, Corn & New Potatoes Recipe Video
Ingredients
| Butter | 2 Tablespoon | |
| Baby potatoes | 1 Cup (16 tbs), bite size pieces | |
| Mushroom leek soup mix | 72 Gram (1 packet of Made with Love Soup) | |
| Water | 2 Cup (32 tbs) | |
| Asparagus | 1 Cup (16 tbs), chopped | |
| Corn | 1 Cup (16 tbs), frozen | |
| Light cream | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 610 Calories from Fat 391
% Daily Value*
Total Fat 45 g68.5%
Saturated Fat 27.3 g136.3%
Trans Fat 0 g
Cholesterol 149.3 mg49.8%
Sodium 106.1 mg4.4%
Total Carbohydrates 44 g14.7%
Dietary Fiber 5.2 g20.7%
Sugars 2.3 g
Protein 11 g21.2%
Vitamin A 41.1% Vitamin C 17%
Calcium 13.3% Iron 11.3%
*Based on a 2000 Calorie diet
Directions
1. Place a large pan over medium heat, and add butter in it.
2. Put the baby potatoes in the pan. Sauté.
3. Then, add a packet of soup mix to it. Mix it for 1-2minutes, or until a buttery flavor comes out of it.
4. Pour water in pan; let that come to a boil. Turn down the heat to medium, and allow it to cook, until it gets a gravy type consistency.
5. Turn the heat to low, and add asparagus in it.
6. Stir in light cream, and corn. Mix it well. Simmer for about 5 minutes. Do not boil.
SERVING
7. Serve leek soup hot with a dollop of cream.
TIPS
If you feel you can also use whole potatoes in the soup.
Chef
