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Servings: 4

Weight Watcher Smart Points: 9

Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

Ready In: 30 Minutes


  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 quarts vegetable or chicken stock
  • ½ cup dry white wine
  • 2 garlic cloves, minced
  • 1 large leek, sliced
  • 1 tablespoon olive oil
  • 1 large russet potato (about 1 pound), peeled and cut into 1-inch chunks
  • 1 teaspoon sea salt
  • 1 large shallot, sliced


  1. In a large stockpot or Dutch oven, heat the oil
  2. Saute the shallot and leek over medium-high heat until soft, about 5 minutes
  3. Add the garlic and cook 1 minute more, until fragrant
  4. Pour in the wine and salt
  5. Simmer until reduced by half, scrapping up any brown bits on the bottom of the pan
  6. Stir in the potatoes and cover with stock
  7. Bring to a boil over high heat
  8. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes
  9. Add the asparagus pieces and remove from the heat
  10. Let stand 5 minutes, then puree with an immersion or stand blender until very smooth
  11. Taste for seasoning
  12. Serve warm or at room temperature with spring herbs and a drizzle of olive oil for garnish.

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