Asparagus Potato Soup
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This simple asparagus potato soup is a light, velvety blend of fresh asparagus, tender potatoes, and is full of bright spring flavor.
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I know soup might not be the first thing that comes to mind when the sun’s out and the farmers’ market is bursting with color – but hear me out. There’s something about a light, velvety bowl of spring veggie soup that just works, even as the weather warms up.
And this asparagus potato soup is exactly that. It’s simple, fresh, and surprisingly cozy without being heavy – the kind of thing you can make on a breezy May afternoon and happily eat for lunch all week.
The potatoes make it creamy without needing any cream, and the asparagus brings that unmistakable fresh spring flavor that I start craving the moment we shift out of March. It also happens to come together in one pot, in about 30 minutes, with ingredients you probably already have on hand.
While I love fresh, in-season asparagus in it’s whole state, like in this asparagus mushroom pasta or this roasted asparagus and potatoes, I love having a solution for those slightly rubbery stalks that may have hung around in the “crisper” drawer a little too long. And blending them up into a soup is that solution.
But, anyway, yes, soup in spring. It’s a thing. Especially when it’s this simple, this good, and this green.
Ingredient Notes
Asparagus
The star of this asparagus soup, of course! Look for fresh, crisp stalks of asparagus. Trim off the woody ends and chop the rest into 1-inch pieces so they cook evenly.
Yukon Gold Potatoes
I like to use Yukon gold potatoes in this soup because they’re buttery and soft, but any starchy potato, like russets, will work.
Onion & Garlic
I used yellow onion in this soup, but any kind will do. Also, make sure you use freshly minced garlic – it really makes a difference. These two are key for building flavor in a simple soup like this.
Olive Oil
Just a tablespoon to get things going with the onions and garlic. You can also use butter if you prefer a richer base.
Stock
You can use either low-sodium chicken or vegetable stock here. Go with what you have – both work great. You can also use chicken or vegetable broth – just taste and adjust the salt if needed.
Milk
I used whole milk for a little extra richness. Since we are not adding any additional cream here, I highly recommend using whole milk. Unless you’re making a dairy-free version – then just use your favorite non-dairy milk!
Salt & Black Pepper
I like to season this asparagus potato soup with just salt and black pepper!
Lemon Juice
The acidity from lemon juice really helps brighten up all those flavors and keeps it from tasting too heavy or flat.
Step By Step Instructions
- In a large saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the chopped onions along with a pinch of salt, and sauté for 5–7 minutes, stirring occasionally, until the onions are soft, translucent, and just beginning to brown. Stir in the garlic and cook for one more minute.
- Add the potatoes, asparagus, stock, and milk to the pot. Increase the heat to high and bring everything to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 15–20 minutes, or until the potatoes are tender.
- Blend the soup using an immersion blender right in the pot, or carefully transfer it to a standard blender in batches. Once smooth, stir in a squeeze of lemon juice and season with salt and pepper to taste.
- Serve hot, topped with croutons or alongside a slice of crusty bread.
Topping Suggestions
- Add a little swirl of sour cream or Greek yogurt for a little extra richness and contrast.
- You can also top your asparagus potato soup with sunflower seeds or chopped almonds for some texture!
- I like to top mine with some fresh parsley, but chopped chives or dill are also lovely and add a pop of green.
- Top with shredded parmesan cheese or cheddar cheese for a nice savory and cheesy finish.
Storage Instructions
Let the soup cool completely before storing. You can keep it in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave – just give it a good stir and add a splash of water or stock if it thickens up too much.
You can also freeze this asparagus potato soup! Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
More Soups You’ll Love Right Now
Fresh Corn Soup with Chimichurri
Yes! Just use vegetable stock and swap the milk for a non-dairy option like unsweetened oat or almond milk. The soup will still be creamy and flavorful.
You can! Russets are starchier, so the soup may turn out slightly thicker. Just peel them first and cut into small chunks so they cook evenly.
Yes! This soup is great for meal prep. You can make it a day or two in advance and store it in the fridge – the flavors actually get even better after sitting. Just reheat gently and give it a good stir before serving.
Asparagus Potato Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped (2 1/2 cups)
- 2 cloves garlic minced
- 1 pound yukon gold potatoes peeled and cut into 1-inch pieces
- 1 bunch asparagus tough ends trimmed and cut into 1-inch pieces
- 3 cups low-sodium chicken or vegetable stock
- 1 cup milk I used whole milk
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- squeeze of lemon juice
- Optional: croutons or crusty bread for serving
Instructions
- Heat olive oil in saucepan or dutch oven over medium-low heat, then add the onions and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until translucent and starting to brown. Stir in the garlic and cook for an additional minute.
- Add the potatoes, asparagus, stock, and milk, then turn the heat up to high. Bring to a boil, then turn the heat down to low and cover. Simmer for 15-20 minutes, or until potatoes are fork-tender.
- Puree the soup with an immersion blender, or in a regular blender (blending in batches if needed). Stir in a squeeze of lemon juice and season with salt and pepper to taste.
- Top with croutons or serve with crusty bread.
