This asparagus and potato soup is made with six simple ingredients. A smooth, easy soup for asparagus season, ready in about 30 minutes.
This asparagus and potato soup is something I cook every asparagus season; my kids love it, and as they're otherwise not particularly keen on asparagus, I am happy they like this soup so much.
This is not one of those asparagus soups that need extra steps or straining. It's just a simple, everyday soup made in one pot, thickened with potatoes, so it's filling enough for a meal. Fast and delicious!
It cooks quickly, blends smoothly, and works well on its own or with a bit of bread on the side.
If you like asparagus, you can also make the Asparagus Potato Salad or keep it even simpler with Air Fryer Asparagus.
Prep Time: 15 minutes | Cook Time: 15 minutes | Ingredients: 6 + salt & pepper | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Asparagus: Green asparagus works best here; there's no need to peel it. Just snap off the woody ends. If you have more on hand, you can also make Asparagus Pea Pasta or this simple Asparagus Breakfast with Eggs.
You can also make this soup with white asparagus. In this case, remember that white asparagus needs to be peeled.
Potatoes: You can use floury or all-purpose potatoes; they make the soup smoother. Waxy potatoes are not great for soups. Try this Leek and Potato Soup, too.
Broth: Vegetable broth or chicken stock.
Cream: Heavy cream makes the soup richer, but you can use half and half or full-fat milk if you prefer something lighter. If you use only milk, you could also add 1 or 2 tablespoons of cream cheese to the soup to make it creamier.
See the recipe card for the full recipe and ingredient quantities.
How to make asparagus and potato soup?
Step #1: Remove the woody ends of the asparagus.
Step #2: Cut the spears into smaller pieces. Chop the potatoes and the onion.
Step #3: Cook the onion, potatoes, and asparagus in the melted butter for about 5 minutes, stirring often so nothing sticks.
Step #4: Add the broth, bring to a boil, and simmer partially covered for about 10 minutes or until soft.
Step #5: Blend the asparagus potato soup with an immersion blender.
Step #6: Stir in the cream and adjust the taste with salt and pepper.
Tips
- Don't rush the first step of cooking the vegetables; it helps build the flavor. Just make sure you stir to keep the vegetables from sticking to the bottom of the pot.
- If the soup gets too thick, add a splash of broth or milk.
- If you like this kind of soup, you can also try this 4-Ingredient Potato Soup or this Creamy Broccoli Carrot Soup.
Store and reheat
Store the asparagus and potato soup in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove, stirring from time to time. Add a bit of broth or milk if it has thickened too much.
Freezing works too, but the texture may change slightly because of the cream and the potatoes.
What to serve it with?
If you want more ideas, have a look at my post on What to Serve with Potato Soup.
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📖 Recipe
Asparagus and Potato Soup
Equipment
- Soup pot or Dutch oven
- Immersion blender
Ingredients
- 1 lb asparagus Note 1
- 1 lb potatoes
- 1 medium onion
- 2 tablespoons butter
- 3 cups vegetable broth Note 2
- ½ cup heavy cream Note 3
- fine sea salt and ground black pepper
Instructions
- Prepare the vegetables: Snap or cut off the woody ends of the asparagus, then cut the spears into small pieces. Peel and chop the potatoes and the onion.1 lb asparagus + 1 lb potatoes + 1 medium onion
- Cook the vegetables: Melt the butter in a large pot. Add the onion, potatoes, and asparagus. Cook for about 5 minutes, stirring often so nothing sticks.2 tablespoons butter
- Simmer: Add the vegetable broth, bring to a boil, then reduce the heat. Simmer on low, partially covered, for about 10 minutes or until the vegetables are soft.3 cups vegetable broth
- Blend the soup: Blend with an immersion blender until smooth.
- Finish: Stir in the heavy cream and adjust the taste with salt and pepper.½ cup heavy cream + fine sea salt and ground black pepper
Notes
- Asparagus: You can also use white asparagus.
- Broth: Chicken stock works well, too.
- Cream: You can replace it with half and half or full-fat milk. The soup will be lighter, but still good. If you use milk, you can also add 1-2 tablespoons of cream cheese for extra creaminess.
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