Cooking this soup on a cold day in fall or winter will make your home smell like heaven. I have been making this soup for as long as I can remember and this year I decided to change it up a bit and add some cream cheese. I cubed the cream cheese and put it in the microwave to melt before adding to the pot of soup. The cream cheese thicken the base and boosted the overall flavor of the soup.

Here is a list of what you’ll need to make this recipe.

Ingredients:

1 bunch of leeks, sliced

2 onions, chopped

3 tablespoons of butter

1 bag of Yukon potatoes, diced

1 bag of carrots, sliced

1 tsp salt

2 containers of chicken broth

1 cup long grain rice

1 bunch of asparagus, sliced

1 bunch of fresh spinach

2 cup heavy cream

Pepper to taste

1/2 block of cream cheese 

Preparation:

In a large pot or dutch oven, place butter in the pan, and sauté leeks until soft.

Then, add salt, broth and rice.

Cover and boil for 10 mins.

Add sliced carrots and continue boiling for another 10 minutes.

Add the diced potatoes, cover pot and continue boiling for another 10 mins.

Next, add asparagus and continue boiling until tender.

Remove the pot from heat.

Add heavy cream, melted cream cheese, spinach and pepper.

Cover the pot with lid and allow spinach to wilt.

Serve soup with French baguettes.