Creamy Asparagus and Potato Soup with Homemade Croutons

The weather is finally looking towards Spring here in Upstate NY! It's the time of year were you break out the grill, sleep with the windows open and it's still warm enough to go out without all the winter gear to soak up the lovely sunshine! With that said, I had to hit the grocery stores this weekend... I have been able to do my regular shopping at 1 store a week and then during the week hit up what I need to for a couple other things. After realizing that my store didn't have the milk that I drink, I headed across to the other store. At the checkout line there was a recipe for Asparagus soup. I thought, WOW, one more idea for the use of Asparagus!! So, since I couldn't make it quite like the recipe says due to limitations, here is my take on it! It turned out very well and can be made to your tastes!! Share & Enjoy!!

Creamy Asparagus and Potato Soup

1 tbsp olive oil
3 stalks of celery, cleaned and diced
1 medium onion, diced
2 garlic cloves, diced
1 Italian Cubanelle pepper, diced
4 medium yellow potatoes, washed, peeled and diced
1/2 lb petite red potatoes, washed and halved
1 bunch asparagus, washed, ends trimmed and sliced into 1/2 inch pieces
32 oz stock (chicken or veggie)
1 can cannelinni beans, drained and rinsed
1/2 tbsp paprika
1/2 tbsp parsley flakes
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp crushed red pepper
S&P to taste

Add everything oil, veggies, potatoes and asparagus to a large stock pot. Saute for about 10 minutes. Then add stock and seasonings. Bring to a boil and turn down to medium high heat and cook for 10 minutes. Add beans and cook for another 5 minutes. Remove from heat and add to a blender and puree or use an immersion blender to puree the mixture. Return to the pot on low heat to heat. Serve with homemade croutons!

Homemade Croutons

3 slices of GF bread, about 3 days old, diced in 1 inch pieces
1 tbsp olive oil
2 tsp garlic powder
1 tsp parsley flakes

Preheat the oven to broil. Add bread, olive oil, garlic powder and parsley to an oven safe baking dish. Toss together and lay in a single layer. Broil for about 5 minutes on one side then flip. Broil a couple more minutes. Serve on top of the soup!

Corn, Potato & Leek Chowder

This is my version of Chowder... compiled by what I have at home... It turned out really great. Make sure to wash the leeks before you slice and after - sometimes the dirt is hidden in all the green leaves. When it comes to the potato flakes add as much or as little as you like for thickness (add in 1/2 cup incriments). When you reheat it tends to thicken up a bit. You can also add cheese at the end when you add the cream and it will thicken it a bit also. Hope everyone enjoys :)

1 large or 2 small leeks washed and sliced (using the whole leek)
3 ears of corn husked and washed and sliced off the cob
olive oil
S&P (to taste)
Crushed Red Pepper (to taste)
8-10 medium Yukon Gold (Butter) Potatoes
4 cups of stock (I use homemade but whatever you have will work)
2 cups of heavy cream
1/2 -1 cup of dried potato flakes

In a large stock pot add: olive oil, leeks, corn, S&P and crushed red pepper. Saute on medium low for about 4-8 minutes - until the leeks start getting soft. Add potatoes and stock. Bring to a boil and then turn down to medium and cook for 20-25 minutes or until potatoes are tender. Then add the heavy cream and the potato flakes. Bring to a simmer and stir.

Serve with chopped chives and cheese on top :)