Creamy French Potato, Spinach – Asparagus Leek Soup

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 in microwave to melt before adding to pot of soup. The cream cheese helped thicken the base and boost the overall flavor of the soup. Here is what you’ll need to make it.


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 


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

Add salt, broth and rice.

Cover and boil 10 mins.

Add sliced carrots and continue to boil for another 10 minutes.

Add potatoes, cover and continue to boil for 10 mins.

Add asparagus, continue to boil covered until tender.

Remove from heat.

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

Cover and allow spinach to wilt.

Serve with a French baguettes.