Asparagus Leek Soup

So, I am a day late posting this. Our recent vacation has gotten me a bit off my schedule, but it was worth it. For this week, the recipe we tried was Asparagus Leek Soup. I got a recipe off the Taste of Home website and changed it a bit. We thought it was alright, but no one was clamoring for seconds.

1 large leek, sliced into 1/2 inch pieces
3 Tbsp. butter
4 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 tsp. salt
2 1/2 quarts vegetable broth
1/2 cup uncooked long grain rice
1 pound fresh asparagus, cut into 1-inch pieces
1/4 tsp. pepper
1 cup heavy cream

In a saucepan, saute the leek and onion in b utter until tender. Add the potatoes, carrots, salt, broth, and rice. Cover and bring to a boil. Reduce heat and simmer for 25 minutes. Stir in the asparagus, cover, and simmer for an additional 10 minutes or until vegetables are tender. Add the pepper and cream; heat through.

I cannot say why this was not really our thing. We did like the Potato Corn Chowder we had a while back. Maybe we are cream souped out? I think a variation of this done with more of a tomato broth would be better for us. Perhaps in the future you will see it here.