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–+ servings
Top-down, overhead view of a white, misshapen round bowl holding pale green creamy potato soup garnished with asparagus stalks.

Potato Asparagus Soup

easyhealthyrecipes.com/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.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • large, heavy-bottomed pot
  • large wooden spoon
  • Fork
  • immersion blender (or standard blender)

Ingredients Needed

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

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.
    Diced onion and garlic in a large oval dutch oven with 2 handles.
  • 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.
    Asparagus, broth, and other ingredients for potato asparagus soup in a large dutch oven.
  • 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.
    Creamy puréed potato asparagus soup in a large oval dutch oven.
  • 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.

Recipe 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.
 
Tips for Blending Hot Soup in a Standard Blender
  • 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 Info (Approximate)

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