Creamy Asparagus Potato Soup
A comforting and elegant soup blending creamy potatoes and fresh asparagus, perfect for spring gatherings or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 bunch of fresh asparagus
- 2 large Yukon Gold potatoes
- 1 medium yellow onion
- 2 cloves of garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant (3-4 minutes).
- Add the diced potatoes and chopped asparagus; cook for an additional 3-5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- Using an immersion blender, puree the soup until smooth and creamy.
- Stir in heavy cream, and season with salt and pepper to taste.
- Ladle hot soup into bowls and garnish with additional asparagus tips.
Notes
For a super creamy texture, blend for an extra minute. Store leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Find it online: https://us.recipesfood.org/asparagus-potato-soup/
