Creamy Asparagus Potato Soup
This Asparagus Potato Soup is my go-to when the weather starts warming up and fresh asparagus hits the market. It’s light, creamy (without any cream!), and full of bright, springy flavor.
I love making a big pot on Sunday afternoons and enjoying it for lunch all week. It’s simple, satisfying, and just the kind of meal that feels right for the season. It’s also a great way to use up those bunches of asparagus you couldn’t resist at the farmers' market.
Paired with crusty rolls or a light salad, it makes a nourishing meal that feels effortless. This asparagus and potato soup will bring the perfect balance of comfort and freshness. All ready to jump into spring? Try these other delicious soups perfect for the season: Spring Minestrone and Spring Pea Soup.
Why This Recipe Rocks!
- No Cream Needed: This asparagus potato soup recipe gets its silky texture from blended potatoes and asparagus—no dairy required!
- Easy to Make: Just a few simple ingredients and one pot make this recipe weeknight-friendly.
- Perfect for Spring: It highlights fresh seasonal asparagus and has a bright, lemony finish.
- Great for Meal Prep: Make a batch on Sunday and enjoy a healthy, flavorful lunch all week.
Asparagus Potato Soup Ingredients + Substitutions
- Leeks: These give the soup a sweet, onion-like flavor. Be sure to wash them well, leeks often hide grit between layers. Use only the white and light green parts.
- Potato: A starchy potato like Yukon Gold or Russet adds body and creaminess without needing actual cream. Dice it small so it cooks evenly and blends easily.
- Asparagus: Choose fresh, bright green stalks with firm tips. Thinner stalks cook faster, while thicker ones might need an extra minute or two. Reserve a few tips for garnish!
- Vegetable or Chicken Stock: Use a good-quality low-sodium stock to control salt levels. Vegetable stock keeps this recipe vegetarian, but rotisserie chicken stock adds extra savory depth.
- Lemon or Lime Juice: A splash of citrus brightens the soup and balances the flavors. Freshly squeezed is best!
- Dried Tarragon: Adds a light, anise-like flavor that pairs well with asparagus. You can use 1 tablespoon fresh tarragon instead if you prefer.
- Optional Toppings: A dollop of Greek yogurt or crème fraîche adds tang and creaminess. Lemon zest or wedges offer a final pop of brightness.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Asparagus Potato Soup
.
Making this creamy asparagus soup with potato is simple, with just a few fresh ingredients and easy steps, you’ll have a light, flavorful soup ready in no time. To get started, trim the asparagus and cut into 1-inch pieces, setting a handful of tips aside for garnish.
Step 1: Sauté the Leeks. Heat olive oil in a large soup pot over medium heat. Add the chopped leeks and cook for 5–6 minutes until they’re soft and aromatic, stirring occasionally so they don’t brown.
Step 2: Add Potatoes and Stock. Stir in the diced potatoes and pour in the stock. Let everything simmer for about 15–20 minutes, until the potatoes are nearly fork-tender.
Step 3: Add the Asparagus. Add the rest of the chopped asparagus to the soup pot. Cook for another 3–5 minutes, just until the asparagus is tender but still bright green.
Step 4: Blanch the Asparagus Tips. While the soup cooks, blanch the reserved asparagus tips in boiling water for 1–2 minutes, then transfer them to an ice water bath. This keeps them crisp and vibrant for garnish later.
Step 5: Blend the Soup. Carefully transfer the soup to a blender in batches (or use an immersion blender) and blend until smooth. Make sure to vent the lid slightly if using a regular blender so the steam can escape safely.
Step 6: Season and Serve. Return the blended soup to the pot. Stir in the lemon juice, salt, white pepper, and dried tarragon. Taste and adjust the seasonings as needed. Serve warm, topped with the asparagus tips and a sprinkle of lemon zest if desired.
Handy Tip: Save Those Asparagus Tips!
Blanching the asparagus tips separately not only keeps them from getting mushy but also makes for a beautiful garnish. It adds a little texture and a pop of color right before serving.
Alternate Cooking Methods
- Instant Pot: To make this creamy asparagus soup in the Instant Pot, start by setting it to "Sauté" mode and heating the olive oil. Add the leeks and cook until softened, about 5-6 minutes. Then, add the diced potatoes, asparagus, and vegetable stock, close the lid, and set the Instant Pot to cook on high pressure for 8 minutes. After the cooking time is up, carefully quick-release the pressure. Blend and season the soup as directed in the recipe card.
- Slow Cooker: For the slow cooker method, begin by sautéing the leeks in olive oil for 5-6 minutes until softened, then transfer them to the slow cooker. Add the diced potatoes, vegetable stock, and tarragon. Cook on low for 2-3 hours or high for 1-2 hours until the potatoes are tender. Once done, add the asparagus pieces and cook for an additional 30 minutes until they soften. Blend the soup with an immersion blender or transfer it to a blender in batches. Stir in the lemon juice, salt, pepper, and tarragon, and top with the reserved asparagus tips before serving.
Dietary Modifications & Variations
- Make it Vegan: To make this asparagus soup completely vegan, use vegetable stock and skip the optional Greek yogurt or crème fraîche for serving. You can top it with a dollop of coconut yogurt for creaminess if desired or even stir in some canned coconut milk.
- Add Protein: For a heartier soup, consider adding cooked chicken or turkey to the pot. Shredded rotisserie chicken works great, or you could sauté diced chicken breast and add it toward the end of the cooking process.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a chopped fresh chili pepper to the soup while cooking the leeks. It will give the soup a zesty kick without overpowering the fresh asparagus flavor.
- Add Fresh Herbs: Tarragon is a classic choice, but you can switch it up with other herbs such as dill, thyme, or basil. Fresh herbs will provide an added layer of flavor that pairs well with the asparagus.
Soup-er Toppings & Serving Suggestions
This creamy asparagus soup is perfect for a light and refreshing lunch or a cozy dinner on a weeknight. Its simple yet vibrant flavors make it a great choice for spring gatherings or as a starter for holiday meals. It’s also great for meal prepping, so you can enjoy a bowl all week long!
- Top it off with a swirl of Greek yogurt and a handful of chopped fresh parsley, dill, or thyme for a vibrant garnish, which boosts the herbaceous flavor.
- Pair it with a light salad like this avocado citrus salad for a meal packed with flavor!
- If you're looking for something heartier, serve it with a chicken club sandwich to round out the meal.
- Take it up a notch by adding a drizzle of balsamic glaze over the soup or top it with these tasty cornbread croutons.
Storage Tips
- Storing: Leftover asparagus soup can be stored in an airtight container in the refrigerator for up to 4 days. If you'd like to freeze it, allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2 months. When ready to enjoy, thaw it in the fridge overnight and reheat as directed.
- Reheating: To reheat, warm the soup on the stove over medium heat, stirring occasionally until it reaches your desired temperature. Alternatively, microwave in 30-60 second intervals, stirring in between, until heated through. Thin it out with water or more broth if needed.
Lyn's Top Tips
- Use Fresh Asparagus. For the best flavor and texture, make sure to use fresh asparagus when making asparagus soup. Look for bright green stalks with firm, crisp ends. Avoid limp or overly woody asparagus, as it won't cook properly and may affect the overall taste of the soup.
- Adjust Seasoning to Taste. The seasoning of this asparagus soup is key to balancing its flavors. Start with the recommended salt and pepper amounts, but feel free to taste and adjust as you go. You might find that you want a little more lemon juice or tarragon to enhance the fresh, springy vibe of the soup.
- Make Asparagus Soup Ahead for Extra Flavor. This soup tastes even better the next day! Making it ahead allows the flavors to meld and develop, creating a richer taste. Just store it in the fridge and reheat when you're ready to serve.
- Use an Immersion Blender for Smoothness. For the creamiest texture, using an immersion blender is the easiest method to blend the soup. It allows you to control the consistency better and blend the soup directly in the pot, minimizing cleanup. If you don’t have one, a regular blender works just as well, but it is best to blend in batches.
Recipe FAQs
While fresh asparagus is preferred for its texture and flavor, frozen asparagus can be used if needed. However, it may be a bit softer after cooking but likely won't matter tremendously since the soup is blended.
Yes! This soup actually tastes even better after sitting for a day or two, as the flavors have more time to develop. Simply store it in the refrigerator in an airtight container and reheat when ready to serve.
Yes, if you're looking to cut carbs or want a lighter version, you can omit the potatoes. The soup will be slightly thinner but still delicious. You could also substitute the potato with cauliflower for a similar texture.
Asparagus should be tender but not mushy. It should still have a slight bite to it when you cook it. You can test a piece with a fork or taste one to check the texture before blending.
More Creamy Vegetable Soup Recipes
Did you try this soup recipe? Please leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating if you loved it and your comments below! For more recipes, you can follow along on Facebook, Instagram, and Pinterest!
Spring Asparagus Soup with Potato
Ingredients
- 2 tablespoons olive oil
- 1 large leek white and white-green parts only, chopped small, about 1 cup
- 1 medium potato peeled and diced into small cubes, about 1 cup
- 4 cups vegetable stock or chicken stock
- 1 ½ pounds fresh asparagus trimmed, and cut into 1-inch pieces with some tips set aside for garnish
- 1 tablespoon lemon or lime juice
- 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
- 1 teaspoon salt add more to taste as needed
- ¼ teaspoon white pepper
Optional For Serving
- Greek yogurt or creme fraiche for drizzling
- Lemon wedges or zest
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. When hot, add leeks and cook for 5-6 minutes or until soft.2 tablespoons olive oil, 1 large leek
- Add potatoes and vegetable stock. Cook for 15-20 minutes or until potato is almost fork tender.1 medium potato, 4 cups vegetable stock or chicken stock
- While cooking, blanch reserved asparagus tips in boiling water for 1-2 minutes and then plunge them into ice water. Drain and set aside.1 ½ pounds fresh asparagus
- Add remaining asparagus pieces to soup pot and cook for another 3-5 minutes, or until asparagus is tender.1 ½ pounds fresh asparagus
- Transfer to blender in batches or use an immersion blender to blend soup. Return soup to pot and add 1 tablespoon freshly squeezed lemon juice, salt, pepper, and tarragon. Stir well, taste, and adjust seasoning to taste.1 tablespoon lemon or lime juice, 1 teaspoon salt, ¼ teaspoon white pepper, 1 teaspoon dried tarragon
- Serve soup up in bowls and garnish with asparagus tips, lemon zest or wedges, and a spoonful of Greek yogurt.Greek yogurt or creme fraiche for drizzling, Lemon wedges or zest
Recipe Tips
- For a smoother texture, blend the asparagus soup in batches or use an immersion blender directly in the pot. This helps avoid any large chunks that might be left behind.
- If you are after asparagus soup without cream, the potato does an excellent job of thickening the soup naturally. Just make sure the potatoes are cooked until tender before blending.
- To make this soup extra fresh, garnish with a dollop of Greek yogurt or crème fraîche. A squeeze of lemon juice or zest also adds a bright, zesty kick that enhances the spring flavor.
- Thicker stalks of asparagus may take longer to cook.
Nutrition
