Asparagus and Potato Soup is a delicious and hearty dish that is perfect for a chilly evening or cold rainy day. This simple yet flavorful soup combines the earthy flavors of asparagus and potatoes with a creamy broth, creating a comforting meal.
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Asparagus soup
- One great thing about this soup is that you only need simple ingredients so you don't have to worry about spending a lot of money at the grocery store.
- Plus, it's great for meal prep because it tastes even better the next day.
- The asparagus and cream combined give this soup a beautiful and vibrant color.
Soups are a go-to meal for me during the colder months because they are easy on the wallet, and are great for feeding a crowd. And, this creamy soup recipe is always a favorite with the young and old.
📝 Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes / Variations
- Unsalted butter - If you don't have unsalted butter, you can use salted butter just reduce the amount of salt that you add to your soup.
- Onion - I like to use a yellow onion for cooking, however a sweet or white onion would also work.
- Fresh garlic cloves - Fresh garlic will give you the best flavor however you can use the jarred kind or even garlic powder if needed.
- Asparagus spears - Fresh asparagus is best, frozen can be used in a pinch.
- Potato - I like to use a russet potato.
- Chicken broth - Chicken stock or vegetable stock would also work in this creamy soup recipe.
- Shredded cheddar cheese - I recommend that you use freshly shredded cheese instead of store-bought because the anti-caking agent can affect the creamy texture of the soup.
- Heavy cream - This adds a creamy touch to your soup. Half and half can also be used.
- Salt and black pepper - These pantry staples add some nice seasonings to the soup. Feel free to adjust them to suit your tastebuds.
🥣 Before you begin: essential tools
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- Large pot or Dutch oven
- Wooden spoon
- Immersion blender
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🥄 Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large pot over medium high heat, melt butter and saute onion and garlic for 2-3 minutes until softened.
- Add broth, water, asparagus and potatoes and bring to a boil, turn heat down to medium, cover with a lid ajar and continue cooking until vegetables are tender about 15-20 minutes.
- Take off heat and puree vegetables with an immersion blender until smooth.
- Return to medium heat add cream and mix. Stir in cheese gradually until cheese melts.
- Taste to adjust salt and black pepper. Serve with extra shredded cheese and cream on top.
👩🍳 Variations to make it your own
- You can saute the onion in olive oil instead of butter if you don't have any butter on hand.
- Fresh dill and a squeeze of lemon juice both make great garnishes for this creamy asparagus soup.
- I used a russet potato, however, you can use mini red potatoes or even small Yukon gold potatoes for this creamy asparagus potato soup.
My notes
- Don't have an immersion blender? You can use a food processor or regular blender instead. Just be extra careful because the soup is hot.
- When it comes to picking fresh asparagus for cooking, I look for smaller spears as they tend to have a better flavor.
- Give your asparagus pieces a rinse under cold water before you use it to make this healthy soup.
- You can strain the soup after blending if your asparagus is a bit stringy.
🧺 How to store leftovers
Refrigerate - Store leftover soup in an airtight container in the fridge for up to 3 days. I like to use a glass container so that the green color doesn't stain the plastic ones.
Freeze - You can also freeze leftovers of this soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat - I've found the best way to reheat this soup is on the stovetop over low heat until warm or you can microwave single servings.
⌛ Make Ahead
The best thing about soup is that it tastes even better the next day. So, feel free to make this a day ahead and reheat it at dinner time for great flavor.
🍽️ Perfect pairings: what to serve with
When it comes to serving soup, my family likes to pair a bowl of creamy soup like this with homemade crusty bread like Air Fryer Garlic Bread. And, you can't forget dessert! These Cakesicles are great when made ahead for an easy meal.
💬 Your questions answered: FAQs
No, there is no need to precook the potatoes, they will cook in the soup just fine.
No, you don't have to soak the asparagus before you cook it, however, if you do so, it can help reduce some of the bitter asparagus flavor that woody stalks tend to have.
📣 Related Recipes
- Are you looking for more delicious soups to make this fall and winter? This Carrot Lentil Soup is packed with flavor and nutrients, and it's a great option for a quick weeknight dinner.
- Harira is a Moroccan Lentil and Chickpea Soup that is hearty, warming, and full of spices. It's a perfect dish to cozy up with on a cold day.
- If you're in the mood for something hearty and comforting, add this Turkey Albondigas Soup to your meal plan.
- Packed with protein, fiber, and flavor, this Kale and Lentil soup is the perfect meal on a chilly evening.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Asparagus and Potato Soup
Ingredients
- 1 Tablespoon unsalted butter
- 1 onion cut into chunks
- 2 garlic cloves minced
- 300 g asparagus spears cut into 2 inch pieces with hard stalk part removed
- 1 potato 250g peeled and diced
- 2 cups chicken broth
- 1 cup boiling water
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot over medium high heat, melt butter and saute onion and garlic for 2-3 minutes until softened.
- Add broth, water, asparagus and potatoes and bring to a boil, turn heat down to medium, cover with a lid ajar and continue cooking until vegetables are tender about 15-20 minutes.
- Take off heat and puree vegetables with an immersion blender until smooth.
- Return to medium heat add cream and mix.
- Stir in cheese gradually until cheese melts.
- Taste to adjust salt and black pepper.
- Serve with extra shredded cheese and cream on top.
Notes
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