Asparagus Potato Soup

This asparagus potato soup comes together in one pot in about 35 minutes and gets its silky, creamy texture entirely from blended potatoes without any cream needed. Sauteed leeks, a touch of tarragon, and a bright squeeze of lemon at the end make it taste like spring in a bowl. This soup is perfect for a light lunch, a simple weeknight dinner, or making ahead for the week.

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: asparagus potato soup, asparagus soup, asparagus soup with potato

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: - 6 servings (6 cups)

Calories: 165kcal

Author: Lyn Croyle

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

Don't overcook the asparagus. All it needs is 3–5 minutes to turn out tender and stay bright green.
Taste and season after blending. The flavor shifts once the soup is blended, and it almost always needs a little more lemon or salt at the end.
If your soup turns out stringy. Strain through a fine mesh sieve after blending to remove the strings.
For a chunkier soup. Blend only half and stir it back into the rest for a more rustic, textured result.

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