Asparagus Potato Soup -

Asparagus Potato Soup

This simple asparagus potato soup is a light, velvety blend of fresh asparagus, tender potatoes, and is full of spring flavor.

Course Appetizer, Main Course, Soup

Cuisine American, French

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 105kcal

Author Ann Otis

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

US Customary - Metric

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.

Video

Notes

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, stock or milk, if it thickens up too much.

You can also freeze this soup. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently. Give it a good whisking or blitz with an immersion blender if it has separated a bit (this may happen due to the milk in the recipe).

Nutrition