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THE BEST Creamy Asparagus Potato Soup

Creamy Asparagus Potato Soup is a yummy way to make everyone in your family think you’re a gourmet cook, even if you’re not.  It’s a simple soup to make during the asparagus season and tastes fantastic.

If you’re looking for more amazing homemade soup recipes, try my Hungarian Mushroom Soup recipe or my Creamy White Chicken Chili. They are also wonderful recipes.

The Best Creamy Asparagus Potato Soup Recipe in a White bowl with a side of bread
The Best Creamy Asparagus Potato Soup Recipe

The simplicity of the ingredient list lets the asparagus shine and take center stage. Asparagus spears, shallot, Yukon Gold potato, onions, chicken stock, olive oil, butter, and cream make a combination of flavors for this cream of asparagus soup that the entire family will love.

Asparagus is a wonderful spring vegetable to start the season with this perfect recipe for the season. Asparagus potato soup is an incredibly comforting to make on a rainy day in early spring.

Fresh Asparagus Stalks for Creamy Asparagus Potato Soup
Ingredient for Creamy Asparagus Potato Soup – Fresh Asparagus

Interesting Trivia about Asparagus

An asparagus stalk takes approximately three years to go from seed to harvest. Once your asparagus plant is ready to harvest, it can keep producing for 15 to 20 years, according to Modern Farmer.

Did you know that the thicker the stalk of the asparagus, the older the plant? Asparagus can grow up to 7 inches daily.

California leads the production of asparagus, followed by Michigan and Washington. China produces the most asparagus in the world.

Asparagus tips are not only delicious but healthy for you. They are full of antioxidants and are a good source of Vitamin E and Vitamin K.  

Twenty-two percent of your recommended daily allowance of folic acid is in four spears of asparagus.

Best of all, asparagus stalks are full of folate, which is a B vitamin.  They will help you improve your mood and ward off irritability.

Today was one of those days where I could have used some extra folate!  Halfway through making the soup, I realized I didn’t have any chicken stock left in the freezer.  Calling my neighbors to borrow some chicken stock ended up being a fruitless effort.

So, I headed to the store in a major windstorm to grab some stock.  On the way to the store, branches and debris plummeted onto my car.  I hadn’t realized the storm was that bad when I left.

When I got home with my triumphant chicken stock in hand, I walked into a dark house because the electricity was off.  A couple of hours later, after the electricity was finally restored, I was finally able to test the recipe and sit down to a nice warm bowl of soup – storm and all.

Have you ever had one of those days?  Today was one of them.  This delicious soup made it better though.

I usually love to keep my own chicken stock on hand, and you can easily make Slow Cooker Chicken Bone Broth with this recipe.

If you prefer not to make your own try this organic Chicken Base on Amazon. I used to have cartons of chicken broth taking up lots of storage space, but having the Chicken, Vegetable, and Beef Base version of Better Than Bouillon. (Note to Self: Keep backups, so I don’t have to run to the store!)

I found this recipe in the River Road Recipes IV Welcome Home cookbook. Apparently, it is such a treasure in the south (its authors are the Baton Rouge Junior League), that it was written about in the book The Divine Secrets of Ya-Ya Sisterhood.

We all know that the south has impressive cuisine, so I was pretty happy to stumble upon this book.

Creating a Cozy Life Group

Since you clicked on a post for soup recipes with asparagus, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 114,000 like-minded souls.

It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug.  Join here to be part of the virtual cozy cabin.

Easy Asparagus Potato Soup Recipe - / Soup Recipes with Asparagus / Soup Recipes Asparagus
Easy Asparagus Potato Soup Recipe

Here’s the Recipe for Creamy Asparagus Potato Soup:

Ingredients for Creamy Asparagus Soup

2 pounds fresh asparagus spears
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chopped shallots
1 cup chopped onions
1 1/2 cups chopped peeled Yukon Gold potatoes
1/2 cup chopped carrots
6 cups chicken stock
1 cup heavy cream
salt and freshly ground white or black pepper to taste

How to Make Creamy Asparagus Soup

1) Cut off the tips from half the asparagus spear, reserving the stalks. Bring a pot of water to the boiling point and blanch the spears for 30 seconds or until they turn a bright green.

2) Plunge the tips in ice-cold water to stop the cooking, drain, and set aside.

3) Chop up the remaining asparagus into pieces.

4) Heat oil and butter in a Dutch oven or heavy soup pot. Add the onions and chopped shallots for 5-6 minutes, until tender. Make sure you stir constantly.

Add the remaining unblanched asparagus, Yukon gold potatoes, and carrots to the onion mixture in the large pot. Cook over medium heat until the asparagus turns bright green, and stir occasionally.

5) Stir in the chicken broth and bring to a boil. Reduce the heat to simmer, and cook for 20 minutes or until the potatoes, asparagus and carrots are soft. Stir occasionally.

6) Puree the soup in a blender in batches, return to the stockpot, and heat through again.

7) Add the heavy cream and mix well. Cook until heated all the way through on medium-low. Be careful not to have the soup on too high of a temperature, otherwise the cream will curdle.

8) Season with salt and pepper to taste and ladle into soup bowls. Top with blanched asparagus tips and serve immediately with some crusty bread.

Tips for making asparagus potato soup:

  • You can use russet potatoes or red potatoes instead of Yukon Gold potatoes.
  • Add cayenne pepper or red pepper flakes instead of regular pepper for a spicier soup.
  • If you’re short on time, skip the blanching step.
  • You can use an immersion blender or food processor instead of a regular blender to process the soup for a creamy texture.
  • You can replace cream of coconut milk in place of heavy whipping cream. (The coconut milk in the can.)
  • Crispy crumbled bacon and green onions would make a nice garnish for this creamy asparagus potato soup recipe on top of a dollop of sour cream.
  • You can substitute vegetable broth for chicken broth.
  • Add a teaspoon of minced garlic to the shallots and onions for a deeper flavor.
  • Parmesan croutons would also make a delicious garnish for the cream of asparagus potato soup.
  • You can substitute vegan cream and butter. If you use coconut milk, it will be a vegan asparagus soup.
  • Almond milk can also replace cream, but the soup won’t be as creamy.
Indulge in this rich, velvety Creamy Asparagus Soup Recipe! Bursting with vibrant flavors of fresh asparagus, this luscious soup is a comforting treat for any season. Whether enjoyed as a light lunch or an elegant starter for a dinner party, its smooth texture and earthy undertones will tantalize your taste buds. / Comfort Food / Soup Recipes / Soup Recipe / Asparagus Recipe / Asparagus Recipes / The Best Soups / Spring Food / Easter Recipe Ideas / Spring Dinner Ideas / Spring Dinner Recipes
Creamy Asparagus Potato Soup Pin for Pinterest

How long does creamy asparagus soup last in the fridge?

When stored correctly in a sealed container, cream of asparagus potato soup will last 3-4 days in the fridge.  

Does asparagus soup freeze well?

I don’t recommend freezing cream of asparagus potato soup because of the cream. Recipes made with dairy usually freeze poorly. They end up having a gritty texture when thawed and reheated.

We’ve reached the end of the Creamy Asparagus Potato Soup recipe.  I hope you enjoyed it.

Let me know in the comments below how you liked this easy creamy soup.

Make sure you join our Creating a Cozy Life – Hygge Style Facebook group.  You’re not going to believe how amazing it is.  Join here to be part of the virtual cozy cabin.

Please pin this creamy pureed soup below on your recipe board on Pinterest, so that you can refer back to it again.

You can follow me here on PINTEREST. If you make this soup recipe, be sure to tag me here on INSTAGRAM.

Thanks for stopping by.  I’m so happy you found us!

More Yummy Soup Recipes to Try:

Printable Version Delicious Potato Asparagus Soup Recipe with Nutritional Information:

The Best Creamy Asparagus Potato Soup Recipe
Yield: 6 servings

Creamy Asparagus Potato Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 45 minutes

This creamy asparagus potato soup tastes amazing and lets the asparagus take the star role in flavor. Your friends and family will think you're a gourmet cook with a recipe like this.

Ingredients

  • 2 pounds fresh asparagus
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup chopped shallots
  • 1 cup chopped onions
  • 1 1/2 cups chopped peeled Yukon Gold potatoes
  • 1/2 cup chopped carrots
  • 6 cups chicken stock
  • 1 cup heavy cream
  • salt and freshly ground white or black pepper to taste

Instructions

    1) Cut off the tips from half the asparagus spear, reserving the stalks. Bring a pot of water to the boiling point and blanch the spears for 30 seconds or until they turn a bright green.

    2) Plunge the tips in ice-cold water to stop the cooking, drain, and set aside.

    3) Chop up the remaining asparagus into pieces.

    4) Heat oil and butter in a stockpot. Add the onions and chopped shallots for 5-6 minutes, until tender. Make sure you stir constantly.

    Add the remaining unblanched asparagus, Yukon gold potatoes, and carrots to the onion mixture. Cook over medium heat, until the asparagus turns bright green, and stir occasionally.

    5) Stir in the chicken broth and bring to a boil. Reduce the heat to simmer, and cook for 20 minutes or until the potatoes, asparagus, and carrots are soft. Stir occasionally.

    6) Puree the soup in a blender in batches, return to the stockpot, and heat through again.

    7) Add the heavy cream and mix well. Cook until heated all the way through on medium-low. Be careful not to have it too hot, otherwise the cream will curdle.

    8) Season with salt and pepper to taste and ladle into soup bowls. Top with blanched asparagus tips and serve immediately with some crusty bread.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 398Total Fat 26gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 62mgSodium 517mgCarbohydrates 32gFiber 5gSugar 11gProtein 13g

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Valerie Kinsora

Friday 9th of February 2024

This soup is a favorite with the whole family! It’s simple, tasty and nutritious. I rarely have cream on hand so I add about a tablespoon of butter to 1/2 cup of milk. ( I usually only make half the recipe) I love how the potatoes make the soup more filling. Easy on the cook, easy on clean up, quick to make and delicious!!

Kelly Morse

Sunday 11th of February 2024

Hello Valerie! I'm so glad you love the recipe. It's definitely a keeper. Thank you for letting me know. - Kelly

FIROZ

Tuesday 22nd of August 2023

I read your blog regularly. I’m so glad you liked the recipe.Absolutely delicious and nutritious.

Sally

Tuesday 16th of May 2023

Thanks for this great recipe. It allowed me to use all the veggies I had on hand, which I feel very good about! The final result was nothing but delicious! I used coconut milk instead of heavy cream because I’m lactose intolerant (and it’s also what I had in my pantry).

Kelly

Wednesday 17th of May 2023

Hello Sally! You're very welcome. I substitute coconut milk too all the time. Check out my Creamy Sweet Potato Soup. I think you'll love that one too! - Kelly

Jess

Friday 30th of December 2022

My husband constantly talks about an asparagus soup his mom made growing up so I finally made him this one and he said it’s even better than the original he loved growing up! I followed the recipe exactly except for one minor detail for personal preference — instead of adding the shallot to the soup in the beginning, I sliced them and sautéed/pan fried them, and then added as a garnish at the end. It was absolutely delicious!

Kelly

Saturday 31st of December 2022

Hello Jess! I'm so glad you loved the recipe. Thank you so much for letting me know. Kelly

Patti

Wednesday 30th of November 2022

Ok it must just be me. I’ve made many soups in my 67 years but I’m confused by these directions. It says remove half the tips and then blanch the spears then put the tips in ice water to stop the cooking. Do I cook the entire spear with the tips and then put the tips upside down in ice water? I must be reading this wrong….

Kelly

Wednesday 30th of November 2022

Hi Patti! Thank you for writing in. So half the spears you cut off the top of the spears. You put those in the cold water. You will be using them to top the soup. Make sure you keep the remaining stalks to chop up in the next step. Kelly

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