Quick and Easy Creamy Asparagus Potato Soup
Indulge in the comforting elegance of this Quick and Easy Creamy Asparagus Potato Soup, a delightful blend of fresh, earthy asparagus and velvety potatoes brought together in less than 40 minutes. This recipe combines tender vegetables simmered in flavorful vegetable broth, pureed to silky perfection, and enriched with a splash of heavy cream for an irresistibly luxurious texture. A hint of fresh lemon juice brightens the soup, while buttery garlic and onion add depth and aroma. Perfect for a cozy weeknight dinner or an impressive starter, this soup is topped with tender asparagus tips, fresh parsley, and optional crunchy croutons for added texture and visual appeal. Packed with flavor and simplicity, this one-pot meal will quickly become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 500 g asparagus
- 400 g potatoes
- 1 medium onion
- 2 large garlic cloves
- 2 tbsp butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 1 cup croutons (optional, for topping)
Instructions
Wash the asparagus and trim the woody ends. Cut the asparagus into 1-inch pieces, setting aside the tips for garnish if desired.
Peel and dice the potatoes into small cubes. Dice the onion and mince the garlic cloves.
In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until fragrant and softened.
Add the diced potatoes and chopped asparagus stems to the pot. Stir to coat the vegetables in butter and oil.
Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes and asparagus are tender.
While the soup cooks, blanch the reserved asparagus tips in boiling water for 1-2 minutes until tender-crisp. Drain and set aside for garnish.
Once the vegetables in the pot are soft, remove the pot from the heat. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, blend the soup in batches using a stand blender, then return it to the pot.
Stir in the heavy cream, salt, black pepper, and lemon juice. Adjust seasoning to taste, if necessary. Heat the soup over low heat for 2-3 minutes, being careful not to let it boil.
Ladle the soup into bowls and garnish with the reserved asparagus tips, a sprinkle of chopped parsley, and optional croutons. Serve warm and enjoy!
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6413 mg | 279% | |
| Total Carbohydrate | 303.6 g | 110% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 40.3 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 528 mg | 41% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5559 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
