Creamy Asparagus Potato Soup
This creamy asparagus potato soup makes a comforting meal or delicious appetizer and is a must-try this spring.
Servings: 6 servings
Calories: 255kcal
Ingredients
- 1 tbsp olive oil extra virgin
- 1 yellow onion medium-sized, finely chopped
- 1 garlic clove minced
- 1 pound asparagus 1-inch pieces
- 1 pound Yukon potatoes peeled and diced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/4 tsp ground black pepper
Optional toppings
- 1/4 cup pine nuts toasted
- 1/2 cup sour cream
- 1 tbsp fresh parsley finely chopped
- 1 tsp lemon zest
Instructions
- In a large pot, sauté the chopped onion and minced garlic clove in olive oil over medium heat until translucent.1 tbsp olive oil, 1 yellow onion, 1 garlic clove
- Trim the tough ends off the stalks and cut asparagus into 1-inch pieces. Add asparagus pieces and diced potatoes, cooking for a few minutes. Remove some asparagus spears to use later as a garnish.1 pound asparagus, 1 pound Yukon potatoes
- Pour in chicken broth and bring everything to a boil. Reduce the heat and simmer everything for 10-15 minutes until the vegetables are tender.4 cups chicken broth
- Use an immersion blender to blend the soup until the soup has a smooth texture. Stir in heavy cream and season the soup with salt and freshly ground pepper to taste.1/2 cup heavy cream, 1 tsp salt, 1/4 tsp ground black pepper
- Serve in small bowls or soup plates and garnish the creamy soup with toasted pine nuts, freshly ground pepper, and a dollop of sour cream. Add finely chopped parsley and fresh lemon zest for some extra color and flavor.1/4 cup pine nuts, 1/2 cup sour cream, 1 tbsp fresh parsley, 1 tsp lemon zest
Video
Notes
Fresh vegetables: Opt for fresh asparagus and new potatoes to enhance the soup's flavor and texture.
Adjust creaminess: Adjust the amount of heavy cream to achieve the desired creamy consistency.
Don't overcook: Be cautious not to overcook the asparagus; retaining a bright green color and fresh taste.
Storage: Refrigerate any leftovers in an airtight container and consume within 2-3 days for optimal freshness. To freeze the soup, store it in an airtight container or freezer bag for up to three months. Thaw and reheat gently on the stove.
Nutrition
Calories: 255kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 988mg | Potassium: 610mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 3mg
