Asparagus and Potato Soup

Asparagus and potato soup made with a few simple ingredients. A smooth, easy soup for asparagus season, ready in about 30 minutes.

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 15

Servings servings

Calories 283kcal

Author Adina

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

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.