This creamy asparagus potato soup is the perfect combination of healthy and cozy – it’s the perfect recipe to enjoy in the early Spring to kick off asparagus season! Serve with a buttered slice of crusty bread or top with herby, homemade croutons for a truly mouthwatering meal!

Asparagus Potato Soup Highlights

• Simple: All you need is one big pot, a handful of fresh vegetables, stock, herbs and a squeeze of lemon to brighten things up!
• Cozy : The starchy blended potato adds a silky, creamy texture and the combined flavors are incredibly delicious – an ideal soup to enjoy as the days transition from chilly Winter to cool Spring.
• Healthy: Asparagus is rich in antioxidants, brain boosting vitamins and heart healthy nutrients. Overall, it’s a great (and tasty) way to pack in a TON of nutrition into this super healthy soup!

Simplified Recipe Steps

1. Sauté onion and garlic with a little bit of salt for about 5 minutes.
2. Add potatoes, sherry vinegar and thyme and cook another 1-2 minutes.
3. Stir in diced asparagus stalks + tips (discard woody ends).
4. Add vegetable broth or stock, water and remaining salt.
5. Bring to a boil then reduce and simmer for about 20 minutes.
6. Blend until smooth then season with lemon juice and additional herbs.

Substitutions

• If you don’t have sherry vinegar:
  • The vinegar early on adds flavor and slight caramelisation to the veggies.
  • If needed, swap it out with apple cider vinegar, red wine vinegar or lemon juice for a bright flavor and subtle sweetness.
  • Omit the vinegar altogether (but do add lemon juice at the end).
• Potato Types:
  • All purpose/starchy varieties like russet and yukon gold potatoes will create a creamy soup, making them a popular choice for most blended soups. However, you can use whatever potato you’ve got. I’ve made this with waxy new potatoes before and it was still great.
• Low sodium stock:
  • Choose a vegetable broth or stock with less sodium and salt at the end to your tastes.
• Fresh Herbs:
  • I topped my soup with chives, but you can play around with other herbs like fresh dill, mint, basil, etc. Finely chopped spring onion tops are also great in place of chives.

Additions

• Add a cheesy flavor:
  • For an extra boost of flavor, add some parmesan cheese before blending. Cheddar cheese is another great option. For a vegan/dairy free friendly alternative – try nutritional yeast!
• Add spinach for a more vibrant color:
  • Add a handful or two of spinach to the pot about 5 minutes before blending to fully soften and wilt. It won’t add much flavor, but you will get an additional hit of nutrition along with a more intense bright green color!
• Add a creamy texture:
  • If you’re ok with dairy – serve with a dollop of sour cream or greek yogurt. The additional fat adds richness and the acid adds a punchy flavor. Dairy free cream/yogurt works as does coconut cream and full fat coconut milk.

More Delicious Soup Recipes

• Leek And Sweet Potato Soup With Sweet & Spicy Roasted Pepitas
• Curried Tomato Lentil Soup
• Broccoli Potato Soup
• Leek & Potato Soup
• Peanut Carrot & Sweet Potato Soup
• Roasted Acorn Squash Soup (Vegan)

Enjoy!

Let me know if you try this creamy Asparagus Potato Soup! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Asparagus Potato Soup (Vegan Option)

Yield: 4-6 servings Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

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This creamy asparagus potato soup is the perfect combination of healthy and cozy - it's the perfect recipe to enjoy in the early Spring to kick off asparagus season!

Ingredients

• 3 tbsp extra virgin olive oil or butter (dairy free if needed)
• 2 onions, roughly chopped (white, yellow or brown)
• 4 cloves garlic, chopped
• 1 tsp salt, divided
• 1 lb potatoes, peeled and diced
• 1 tbsp sherry vinegar (15ml)
• 3/4 tsp dried thyme
• 1.5 lbs asparagus, diced into small pieces (remove & discard woody ends)
• 4 cups vegetable stock or broth (960ml)
• 1 cup water (240 ml)
• 2 tbsp fresh lemon juice (30ml)
• Fresh chives, chopped (optional for serving)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Place a large pot with oil or butter over a medium-high heat. Add chopped onion, garlic and 1/2 teaspoon salt. Cook about 5 minutes to soften the onions.
2. Add the potatoes, sherry vinegar and thyme. Cook another 1-2 minutes to stirring often.
3. Stir in the asparagus pieces until well combined. Add the vegetable stock, water and remaining 1/2 teaspoon salt. Bring to a boil over a high heat. Let boil 1-2 minutes then reduce the heat maintain a gentle simmer. Cover the pot with a fitted lid and let simmer 20 minutes until the potatoes and asparagus are soft and tender.
4. Turn off the heat. Use an immersion blender to puree the soup until it becomes creamy. Alternatively, you can transfer the soup to a regular blender or food processor (see notes for tips).
5. Add the lemon juice then taste and season the soup with salt and black pepper as you see fit.
6. Cool leftover soup to room temperature then store in an airtight container in the fridge for about 5 days.

Notes

• Note on Blending: If you blend this in a blender or food processor - blend the soup in batches only filling the blender halfway full at most. You must be careful not to overfill the blender or the heat and pressure force the lid off. Also make sure to open the lid away from your face so the steam doesn't hit you.
• Freeze: Cool soup completely then store in a freezer-safe, airtight container or bag. Leave room in the bag/container for the soup to expand as it freezes. Let defrost over night in the fridge then reheat fully before serving. If the soup separates after thawing, re-blend to mix it back up.
• Low Sodium Stock/Broth: You may need to taste and season with more salt at the end as you see fit.
• Avoid red onion unless you don't mind it muddying the color of your soup.

Nutrition Information

Yield: 6

Serving Size:

1 cup Calories: 167Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 625mgCarbohydrates: 21gFiber: 5gSugar: 4gProtein: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Soups & Stews Cuisine: Spring