Asparagus And Potato Soup

Spring is in the air, and so are the flavors of this creamy Asparagus and Potato Soup! Fresh asparagus and tender potatoes swim in a rich, velvety broth, infused with sautéed onions and garlic.

This comforting soup is the perfect way to celebrate the season’s freshest flavors.

Ingredients

• 2 pounds fresh asparagus, trimmed
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large potato, peeled and diced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

Melt the butter in a large pot over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the trimmed asparagus to the pot and cook, stirring occasionally, until tender, about 10-12 minutes.

Season with salt and pepper to taste.

Add the diced potato, chicken or vegetable broth, and heavy cream or half-and-half to the pot.

Bring the mixture to a simmer and cook until the potato is tender, about 15-20 minutes.

Use an immersion blender to puree the soup until smooth.

Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.

Taste and adjust the seasoning as needed.

Serve hot, topped with grated Parmesan cheese if desired.

Notes

Use fresh asparagus for the best flavor, texture, and color.

Frozen or canned won’t give you the same results.

Don’t over-chop the onion, a medium chop is perfect for this soup.

Mince the garlic instead of crushing it to avoid that pungent flavor.

If using vegetable broth, choose a low-sodium one to control the salt content.

For a lighter version, you can reduce the amount of heavy cream or substitute it with Greek yogurt or coconut cream.

Don’t over-blend the soup, you want to retain some texture.

You can make this soup ahead, refrigerate or freeze it, and reheat when needed.

Refrain from adding Parmesan cheese if you’re serving it as a vegetarian option, or offer a dairy-free alternative.

Nutrional Value

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 5g