Cream of Asparagus and Potato Soup

Cream of Asparagus and Potato Soup is a simple, creamy soup made with fresh asparagus, russet potatoes, and a touch of cream for richness. The mild onion, roasted red peppers, and seasonings give the soup a delicious savory flavor.  This easy, one-pot recipe is ready in about 45 minutes. 

Fall and Winter is the perfect time for homemade soups. My husband usually prefers a hearty soup with MEAT in it but I am all about the smooth and creamy ones. They are perfect for dunking crusty bread or a grilled cheese sandwich. And to appease the hubby, I'll add bacon to his sandwich and he's happy!

If you love a creamy soup as well, you'll want to try some of my favorites such as Creamy Onion Soup, Sweet Potato and Red Pepper soup and Carrot and Leek Soup.

Why You'll Love This Cream of Asparagus and Potato Soup

• Made with simple, everyday ingredients
• Naturally creamy from the potatoes with just a touch of heavy cream
• Minimal prep and easy clean up
• Ready in about 45 minutes
• Freezer friendly and reheats well
• Makes amazing leftovers!
  

How to make Cream of Asparagus and Potato Soup

Step 1. Heat the butter or olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, just until softened.

Step 2: Stir in the red peppers, garlic and seasonings.

Step 3. Add the asparagus and potatoes.

Step 4: Pour in broth. Bring the pot to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes and asparagus are tender.

Step 5: Use an immersion blender to purée the soup until smooth. If you notice any stringy asparagus pieces, strain the soup through a fine mesh strainer.

Step 6: Return the pot to low heat and stir in the heavy cream. Taste and adjust seasoning as needed.

Ingredient Notes & Substitutions

• Asparagus-Trim off the bottom inch where the stalks can be tough or woody. No need to peel. All of it cooks together for even texture.
• Potatoes-Russet potatoes blend smoothly and give the soup its creamy body.
  1½ pounds is about 3 medium or 4 small potatoes.
• Roasted Red Peppers-Use jarred or homemade. They blend easily and add light flavor without overpowering the asparagus.
• Cream-Only ½ cup is needed. Add a little extra when reheating if you want a richer texture. Half and Half or whole milk can be substituted, the soup just won't be quite as creamy.

Recipe Testing Tips & Troubleshooting

• Blend the soup thoroughly for the smoothest texture. If you see a few stringy asparagus pieces, strain it through a fine mesh strainer.
• Carefully tilt the pot slightly when blending so that more vegetables sit under the immersion blender.
• If you are using a regular stand blender, let the soup cool a bit and pulse in batches.
• If the soup becomes too thick, add more broth.
• Once you have added the heavy cream, don't heat the soup more than a simmer to keep it from separating.
• Taste the soup for seasonings and adjust before serving.
  

Serving Suggestions

• Top the soup with crispy bacon or a few pieces of prosciutto for extra flavor and texture.
• Parmesan crisps add a salty crunch, and you can use the technique from my Parmesan Green Beans to make homemade Parmesan crisps. Garlic, herb, or cheese croutons are also delicious toppings.
• Enjoy with a slice of crusty bread or a warm dinner roll.
• Serve with a grilled cheese sandwich, turkey panini, or ham and Swiss melt.
• Pair with a simple salad, such as my Classic House Salad or Butter Lettuce Salad.
• Stir in a spoonful of cooked rice or a small pasta such as ditalini to make the soup heartier. Or add some chopped, cooked ham for extra protein.
  

Storage & Freezing

Refrigerator:
Store the soup in an airtight container for 3-4 days.

Freezer:
Because it contains only a small amount of cream, this soup freezes well. Cool fully before freezing. It keeps for up to 3 months.

Reheating:
Warm gently on the stove over low heat. Add a splash of broth or water if the soup thickens. The cream will blend back in as it heats.

Frequently Asked Questions