Spring Asparagus and Potato Chowder
A deliciously creamy spring chowder filled with asparagus, peas, and of course - potatoes!
Yield: 4-6 servings
  • 2 tbsp olive oil
  • 2 leeks, white and lean green parts, cleaned and thinly sliced
  • 1 large onion, thinly sliced
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, thinly sliced
  • kosher salt and black pepper, to taste
  • pinch of sugar
  • 5 cups vegetable broth
  • 1 lb yellow potatoes, peeled and cut into bite size cubes
  • 1 lb asparagus, trimmed and cut into 1-inch lengths
  • 1 cup peas
  • ½ cup heavy cream
  • 1 bunch of dill, minced
  1. Heat the olive oil in a large Dutch over or pot over medium-low heat. Add in the leeks, onion, shallot, and garlic. Season with salt, and the sugar, and turn the heat down to low. Allow to cook and slightly caramelize, stirring occasionally, for 20 minutes.
  2. Pour in the broth, potatoes, asparagus, and peas. Bring the soup to a boil then lower heat to a simmer. Cook, uncovered, until the potatoes are soft. Mash some of them against the side of the pot to thicken the soup a bit.
  3. Stir in the cream and season to taste with salt and black pepper. Stir in ¾ of the dill, reserving the remaining dill to garnish. Serve warm.
Recipe from Everyday Dorie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/04/asparagus-potato-spring-chowder.html