Potato Asparagus Soup
Posted: 08/01/23
Updated: 03/26/24
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Silky smooth potato asparagus soup is one of the best recipes for asparagus season! Packed with tons of nutrients and flavor, and easily adjustable to any dietary restriction, it’s a hearty, comforting soup that’s perfect for cool evenings.
🥔 What Makes This Recipe So Good
- It’s hearty, light, and absolutely delicious. Asparagus is full of fiber, folate, and a handful of beneficial vitamins. Potatoes slightly thicken the soup, giving it a great, buttery flavor. After a couple adjustments, this soup can be served to anyone, no matter the dietary restrictions. This potato asparagus soup is sure to be a new favorite.
- Potato asparagus soup is quick and easy. Everything is done in one pot- sautéing, simmering, and puréeing. You’ll have a stunning, delicious, gourmet-level soup ready to serve in only 30 minutes…with very little cleanup!
👩🏼🍳 Chef’s Tips
- Adjust any seasons at the end, once all the flavors have developed. Then, you can taste and adjust to your liking. To heat up the soup, add a pinch of paprika, or freshly cracked black pepper. A small amount will go a long way!
- This soup stores beautifully. Once the soup has completely cooled, portion into freezer-safe bags or airtight containers. It’ll keep up to 4 months in the freezer. You can also refrigerate any leftovers for up to 4 days, which gives you delicious leftovers for lunch or dinner.
🫕 More Incredible Soup Recipes
- Cream of Jalapeño Soup
- McAlister’s Chicken Tortilla Soup
- Ratatouille Soup
- Instant Pot Potato Leek Soup
- Chickarina Soup
- Instant Pot Cajun Chicken Pasta Soup
- Cream Of Onion Soup
- Old-Fashioned Potato Soup
- Shrimp and Corn Soup
- Popcorn Soup
- Red Cabbage Soup
- Hot Dog Soup
- Gluten Free Tomato Soup
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Potato Asparagus Soup
Fresh asparagus and potatoes puréed to create a light and gorgeous soup packed with nutrients. Naturally gluten free and vegetarian, with dairy free and vegan options noted.
servings
Ingredients
For the Potato Asparagus Soup
- 1 tablespoon neutral oil avocado oil, olive oil, etc.
- 1 cup diced white onion
- 4 cloves garlic minced
- 1 pound fresh asparagus trimmed, cut into 1-inch long pieces
- 1 cup peeled, cubed Yukon Gold potatoes
- 1 teaspoon salt more or less to taste
- ¼ teaspoon freshly cracked black pepper more or less to taste
- 3 cups low-sodium chicken broth or vegetable broth
- 1 cup heavy cream at room temperature
Serving Suggestions (All Optional)
- additional heavy cream at room temperature
- blanched asparagus tips
Equipment
- large, heavy-bottomed pot
- large wooden spoon
- Fork
- immersion blender or standard blender
Instructions
- Place large pot on stovetop over medium heat. Add 1 tablespoon neutral oil and warm until oil is hot and shimmery, tilting and swirling pot periodically to distribute oil across surface.
- When oil is ready, add 1 cup diced white onion and 4 cloves garlic. Stir to incorporate, then sauté approximately 5 minutes, stirring occasionally, until onions have softened.
- Once onions are soft, add 1 pound fresh asparagus, 1 cup peeled, cubed Yukon Gold potatoes, 1 teaspoon salt, ¼ teaspoon freshly cracked black pepper, and 3 cups low-sodium chicken broth to pot. Stir to incorporate, scraping up any bits of onion or garlic that may have stuck to bottom of pot.
- Increase heat to medium-high and bring mixture to boil. Once boiling, immediately reduce heat to low and simmer soup 10 minutes or until asparagus pieces can be easily pierced with fork.
- When asparagus are ready, remove pot from heat and set aside. Let soup cool slightly, then insert immersion blender into pot and purée mixture until completely smooth. See Notes if using standard blender.
- Once smooth, add 1 cup heavy cream and stir gently until fully incorporated. Return pot to low heat and simmer 5 minutes, stirring occasionally. After 5 minutes, taste soup and add salt or pepper if desired.
- When satisfied with flavor, portion soup into serving bowls. Top each bowl of soup with swirl of additional heavy cream and garnish of blanched asparagus tips if desired. Serve warm.
Notes
- Asparagus: If you want to use frozen asparagus, be sure to defrost it overnight in the fridge first.
- Keep it Gluten Free: Make sure you’re using a gluten-free chicken broth!
- Make it Dairy Free: Use full-fat unsweetened coconut cream.
- Make it Vegan: Use full-fat unsweetened coconut cream. Replace chicken broth with vegetable broth.
- Fill the blender no more than halfway. You may have to blend your ingredients in a few batches depending on the size of your blender.
- After pouring the hot soup into the blender, let it sit a few minutes to cool slightly before blending.
- Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.
Nutrition Information
Serving: 1serving | Calories: 326kcal | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Total Carbs: 21g | Fiber: 4g | Sugar: 6g | Net Carbs: 17g | Vitamin C: 22mg | Cholesterol: 67mg | Sodium: 710mg | Potassium: 607mg | Calcium: 89mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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