Description

This Creamy Asparagus Potato Soup is a luscious and comforting dish that combines fresh asparagus, tender Yukon Gold potatoes, and a touch of cream, resulting in a smooth and satisfying soup perfect for spring and early summer. The bright green asparagus tips add a beautiful garnish and subtle crunch, while the blend of sautéed shallots, onions, and vegetables creates a depth of flavor enhanced by chicken stock and a rich finish of heavy cream.

Ingredients

Scale

Produce

2 pounds fresh asparagus
1/2 cup chopped shallots
1 cup chopped onions
1 1/2 cups chopped peeled Yukon Gold potatoes
1/2 cup chopped carrots

Dairy

2 tablespoons butter
1 cup heavy cream

Pantry

2 tablespoons olive oil
6 cups chicken stock
salt and freshly ground white or black pepper to taste

Instructions

Blanch Asparagus Tips: Cut 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 until they turn bright green.
Ice Bath: Immediately plunge the blanched asparagus tips into ice-cold water to halt the cooking process. Drain and set the tips aside for garnish.
Chop Remaining Asparagus: Chop the remaining unblanched asparagus stalks into pieces for cooking in the soup.
Sauté Aromatics: In a stockpot, heat the olive oil and butter over medium heat. Add the chopped onions and shallots and cook for 5-6 minutes, stirring constantly until they are tender and fragrant.
Add Vegetables: Add the chopped asparagus stalks, Yukon Gold potatoes, and carrots to the stockpot with the sautéed aromatics. Cook over medium heat until the asparagus turns bright green, stirring occasionally.
Simmer with Broth: Stir in the chicken stock and bring the mixture to a boil. Then reduce the heat to low and simmer for 20 minutes, or until the potatoes, asparagus, and carrots are tender. Stir occasionally to prevent sticking.
Puree Soup: Carefully puree the soup in batches using a blender until smooth. Return the blended soup to the stockpot and heat through gently.
Add Cream: Stir in the heavy cream and mix well. Warm the soup on medium-low heat until heated throughout, being careful not to let the soup get too hot to avoid curdling the cream.
Season and Serve: Season the soup with salt and freshly ground pepper to taste. Ladle the soup into bowls, garnish with the blanched asparagus tips, and serve immediately alongside crusty bread.

Notes

Blanching the asparagus tips separately keeps their bright color and texture fresh for garnish.
Using Yukon Gold potatoes adds a creamy texture and natural sweetness to the soup.
Be careful to heat the soup gently after adding cream to prevent curdling.
This soup can be made vegetarian by substituting vegetable stock for chicken stock.
Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Creamy asparagus soup, potato soup, spring soup, creamy vegetable soup, asparagus and potato, easy asparagus recipe, comforting soup