Creamy Asparagus + Potato Soup

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.

Creamy Asparagus + Potato 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.

Prep:
15
min
cook:
25
min
total:
40
min
Ingredients

For the soup:

  • 2 tablespoons butter or extra virgin olive oil, plus more for finishing and serving
  • 1 medium sized yellow onion, roughly diced
  • 3 cloves garlic, roughly chopped
  • 1 lb yukon gold potatoes, cut into small, bite-sized cubes
  • 4 cups low-sodium chicken broth or stock, see riffs for plant-based swaps
  • 1 bunch asparagus (about 14-16z oz), ends trimmed off and discarded, stalks sliced into 1-inch pieces
  • Kosher salt

For serving:

  • Fresh marjoram or oregano, roughly chopped or torn
  • A buttery extra virgin olive oil for drizzling, I have been reaching for this one a lot
  • Flaky salt and freshly cracked black pepper
  • Homemade Croutons or crusty toasted rustic bread with butter

Instructions

Saute the aromatics

  1. Add olive oil or butter to a heavy bottomed stockpot or dutch oven over medium heat.
  2. Add diced onion, stir to coat in olive oil or butter, and season generously with kosher salt.
  3. Saute diced onion over medium heat for several minutes until soft, stirring occasionally.
  4. Add diced garlic, stir, cook until garlic is fragrant, about a minute or so.

Cook the potatoes

  1. Add the cubed potatoes, season with kosher salt, and stir. 
  2. Cover with stock. Turn heat up to medium-high to bring stock up to a boil, and once it’s boiling, turn heat down to medium. Simmer, covered with lid, for about 15 minutes, or until the potatoes are fork-tender.

Quickly cook asparagus + blend

  1. Add asparagus, season with kosher salt, and stir to incorporate. Simmer for about 5-7 minutes, until the asparagus is just barely cooked and still has a bright flavor.
  2. Blend in blender or with an immersion blender until smooth. Transfer back into pot to keep warm until serving. Taste and adjust to add more salt if needed to bring out the flavors. Sometimes I add a few knobs of salted butter to add a bit more richness if I’m craving it.

Finish + serve

  1. Serve while warm. Top individual bowls with generous drizzles of extra virgin olive oil, fresh marjoram, flaky salt, and freshly cracked black pepper. Round it out with crusty toasted buttery bread or even better, homemade croutons.

Let's riff
  • The Aromatics: Yellow onion and garlic are fabulous here and if you can get your hands on leeks, green garlic, ramps, or any hyper-seasonal spring allium, throw ‘em in there!
  • The Potatoes: Yukon golds are my go-to for their creaminess and thinner skins, which I don’t bother peeling here. Sub in another waxy potato if needed, such as new potatoes or baby potatoes. Russets can also be used if needed, just be sure to peel before using since their skins are much thicker.
  • The Stock: Use vegetable broth or stock to keep it plant-based.

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Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!