Dinner

Creamy Asparagus Potato Soup Recipe

ByLana Polati March 1, 2026March 1, 2026

Introduction

This creamy asparagus potato soup is a comforting and vibrant dish perfect for spring and early summer. Blanched asparagus tips add a fresh pop of color and texture to the smooth, velvety base made with tender potatoes and a touch of cream. It’s easy to prepare and makes a satisfying meal for six.

A white bowl with a thin black rim holds a light green creamy asparagus soup with a smooth texture, topped with a small bundle of bright green asparagus tips slightly resting on a silver spoon placed inside the soup. The bowl is set on a beige cloth napkin which is on a wooden cutting board, next to two slices of grilled bread with visible herbs and grill marks. The scene is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cut off the tips from half of the asparagus spears, reserving the stalks. Bring a pot of water to a boil and blanch the asparagus tips for 30 seconds, or until they turn bright green. Plunge the tips into ice-cold water to stop cooking, then drain and set aside.
Step 2: Chop the remaining asparagus stalks into small pieces.
Step 3: Heat the olive oil and butter in a large stockpot over medium heat. Add the chopped onions and shallots and cook for 5 to 6 minutes, stirring constantly, until tender.
Step 4: Add the chopped asparagus, Yukon Gold potatoes, and carrots to the pot. Cook over medium heat, stirring occasionally, until the asparagus turns bright green.
Step 5: Stir in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes, asparagus, and carrots are soft. Stir occasionally.
Step 6: Carefully puree the soup in batches using a blender, then return it to the stockpot and heat through again.
Step 7: Stir in the heavy cream and heat gently over medium-low heat. Be careful not to overheat to prevent the cream from curdling.
Step 8: Season the soup with salt and freshly ground pepper to taste. Ladle into bowls, garnish with the reserved blanched asparagus tips, and serve immediately with crusty bread.

Tips & Variations

For a vegetarian version, substitute vegetable stock for the chicken stock.
Use a stick blender directly in the pot for easier pureeing.
Add a pinch of nutmeg for a subtle warm flavor that complements the creaminess.
Garnish with fresh herbs like chives or parsley for added color and freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. Avoid boiling the soup once cream is added. You can also freeze the soup without cream for up to 2 months; add cream when reheating.