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Easy Asparagus Potato Soup

Enjoying a bowl of creamy soup is such a great lunch or dinner idea. When you combine asparagus and potatoes, you have a delicious and filling soup that’s perfect for any meal. This asparagus potato soup recipe is packed with flavor, making it a healthy option everyone in the family will love!
3/4 angle photo of potato asparagus soup

Enjoying a bowl of creamy soup is such a great lunch or dinner idea. When you combine asparagus and potatoes, you have a delicious and filling soup that’s perfect for any meal. This asparagus potato soup recipe is packed with flavor, making it a healthy option everyone in the family will love.

Asparagus Potato Soup Pin

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What Do I Need to Make Asparagus Potato Soup?

This simple soup recipe is made with a handful of common ingredients, which makes it perfect for any occasion. And with one small substitution, you can easily turn this recipe into a vegetarian dish!

Ingredients for Asparagus Soup in a large white pot

Looking for more great soup recipes? Give these reader favorites a try!

Healthy Carrot Apple Ginger Soup | Vegetarian Cream of Broccoli Soup | The Best Bieler Broth (Green Detox Soup) | Healthy Vegan Lentil Soup

How Do I Make Potato Asparagus Soup?

Once you have all your fresh ingredients prepared, it’s time to start cooking. And since this simple recipe is ready in 20 minutes, you can enjoy a fresh bowl of soup in no time.

3/4 angle photo of potato asparagus soup

 

Step One: Sauté the Onion

Place the unsalted butter in a large soup pot and heat it over medium heat until the butter is melted. Add the sliced onion and sauté for a few minutes until the onion begins to brown.

Step Two: Create a Roux

Add the all-purpose flour to the pan and stir to combine it with the butter and onion. Cook the mixture until it begins to lightly brown and thicken, which should take around one minute. Add the chicken or vegetable stock to the pan and stir to combine.

Step Three: Cook the Soup

Stir in the potatoes, asparagus, salt, and pepper to the pot and bring the broth to a boil. Cover the pot and reduce the heat to low. Cook the soup for 20 minutes, until the potatoes are fork tender.

Step Four: Puree the Soup

When all the ingredients are cooked and tender, blend the soup until all the ingredients are smooth and well combined. After blending, return the pureed soup to the pot and pour in the milk. Stir to combine, then season with fresh dill and lemon zest. Serve the soup hot with a sprinkling of parmesan cheese on top.

Asparagus soup in a beige pot with an immersion blender on top of it.

 

Asparagus Potato Soup Recipe Tips

With only four easy steps, this recipe is simple to prepare. These tips will make the cooking process quick and easy!

  • Use an immersion blender for quick mixing: The easiest way to blend the ingredients in your cream of asparagus soup is with a hand blender. Just place the immersion blender directly in the pot and blend until smooth.
  • Blend in batches if using a traditional blender: Even with a large blender, your blender’s pitcher probably won’t be able to hold all the soup ingredients. To keep from overfilling your cannister, work in batches to blend the soup ingredients, adding a small amount of soup mixture to the blender at a time.
  • Don’t blend all the ingredients: For a chunkier soup, consider leaving some of the vegetable pieces intact. As you’re blending, reserve a small amount of potatoes and asparagus to leave in the soup. You can remove the vegetables before placing the immersion blender in the pan or simply leave a few pieces in the pot as you’re blending in your traditional blender.
  • Keep the vegetables large for even cooking: Since you’ll be blending your soup after all the vegetables are cooked, it’s a good idea to cut your vegetables into larger pieces. Thick slices of onion and quartered potatoes are good options, allowing you to evenly cook all the vegetables in the pot without overcooking your root vegetables. Once the ingredients are cooked, simply blend everything until it’s smooth and creamy.

2 bowls of soup with a pot of it with a ladle in it in the back.

Substitutions that work great in this Soup Recipe 

  • Use vegetable stock for a vegetarian soup: If you prefer to make your asparagus potato soup completely vegetarian, simply use vegetable stock in place of chicken stock. The flavor will be delicious, no matter which type of stock you use.
  • Stir in heavy cream for a richer soup: Swapping heavy cream for the milk in this recipe is a great way to richen the flavor of the soup. However, keep in mind that heavy cream also increases the calories and fat in the recipe.
  • Add more toppings: Once your soup is finished cooking and you’re ready to eat, a simple sprinkling of grated parmesan cheese is a delicious topping idea. But there are several other great ways to dress up your asparagus soup! Try topping your bowl with bacon pieces, croutons, asparagus pieces, or cracker crumbles.

Side angle of asparagus potato soup

Storage and Reheating Instructions

Everyone is going to love this delicious potato asparagus soup recipe, so I’d be surprised if you have any leftovers! But if you do, the soup can be stored in an airtight container in the refrigerator for up to four days. When you’re ready to reheat the soup, place it in a saucepan and cook over medium low heat until cooked through. Or place it in the microwave and cook on high for three minutes, stirring halfway through the cook time.

This soup can also be frozen in an airtight container or freezer bag. To reheat your frozen soup, place it in a saucepan and heat over medium low heat, stirring well as the soup defrosts and cooks to prevent the soup from curdling.

Overhead photo of cream of asparagus soup

3/4 angle photo of potato asparagus soup

Easy Asparagus Potato Soup

Enjoying a bowl of creamy soup is such a great lunch or dinner idea. When you combine asparagus and potatoes, you have a delicious and filling soup that’s perfect for any meal. This asparagus potato soup recipe is packed with flavor, making it a healthy option everyone in the family will love!
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Course: Soup
Cuisine: American
Keyword: Asparagus Potato Soup
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 112kcal

Equipment

  • Immersion Blender or Blender

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 Onion peeled and sliced
  • 3 Tablespoons all-purpose flour
  • 6 Cups low sodium chicken or vegetable stock
  • 2 Potatoes peeled and quartered
  • 1 lb. Asparagus
  • 1 Teaspoon salt
  • ¼ Teaspoon ground black pepper or to taste
  • ½ Cup milk
  • 1 Tablespoon chopped fresh dill
  • 1 Teaspoon lemon zest
  • Grated Parmesan cheese for serving

Instructions

  • Melt the unsalted butter in a large soup pot and add the sliced onion. Cook, on medium heat, for a few minutes until the onion begins to soften
  • Stir in the all-purpose flour and cook for one minute.
  • Stir in the chicken or vegetable stock.
  • Add the potatoes, asparagus, salt and ground black pepper.
  • Bring to a boil, cover, reduce the heat to low and cook for approximately 20 minutes or until the potatoes are tender.
  • Puree the soup to a smooth consistency. This can be done with a hand (immersion) blender or a traditional blender. If using a regular blender, work in batches so as not to overfill the canister.
  • Return the pureed soup to the pot and stir in the milk, fresh dill and lemon zest.
  • Serve hot with a sprinkling of grated Parmesan.

Nutrition

Calories: 112kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 1008mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 918IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 2mg
Recipe Rating