Rustic, fresh, and hearty all at once, Creamy Asparagus + Potato Soup is my dream dinner when spring produce is popping off and it’s still a little chilly out. To know me is to know my love for making soups - they are *so* forgiving to make. Plus, they’re the perfect feel-good-food when I’m lazy but still want to hit all my food groups! This recipe comes together by sauteing some aromatics, then adding potatoes and asparagus to the same pot and cooking them through with some stock before blending. The texture is so so silky and creamy from the Yukon gold potatoes, no cream required, with a bright green flavor from the asparagus.
The soup can simply be served with a drizzle of olive oil and fresh herbs (fresh marjoram - the most underrated fresh herb), and it’s even better with some rustic bread to round it out. I love toasting up some crusty, country loaf slices from our local bakery and topping them with salted butter, or topping each bowl with *very* generous amounts of my homemade croutons. Be warned that if you make the croutons you’ll want to eat half of them straight from the baking sheet. If you go that route, I’d make the croutons before starting the soup so you don’t have to babysit them while making the soup.
Rustic, fresh, and hearty, Creamy Asparagus + Potato Soup is my dream spring dinner when it’s still a little chilly out. The texture is so silky and creamy from the Yukon gold potatoes, no cream required, with a bright flavor from the asparagus.
I’m so grateful you’re here! Try some of my recipes and stay for deep dives into culinary techniques, food and travel guides, + my favorite products.
Sign up for my email and be the first to know when new recipes drop. I'll also share menus, meal plans, guides, + more.