This Asparagus Soup is a vibrant blend of tender asparagus and creamy Yukon Gold potatoes. It’s smooth, delicious, and perfect for any time of the year!
I love how easy it is to make—just blend and serve! Plus, it’s a great way to sneak in some greens. Who knew soup could be this tasty and healthy? 😊
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is the star here. Look for firm, bright green stalks. If asparagus isn’t in season, you can use frozen asparagus, which works well in soups!
Yukon Gold Potatoes: These potatoes are creamy and buttery, perfect for soup. If you can’t find them, try using red potatoes or Russets; they will still give a nice texture.
Onion: A medium onion is essential for flavor. Substitute with shallots or leeks for a slightly sweeter taste, if you like!
Heavy Cream: The cream adds richness, but feel free to skip it for a lighter version. For substitutes, almond milk or coconut cream can add a hint of flavor without the calories.
Olive Oil: Extra virgin olive oil is fantastic here, but feel free to use any cooking oil you have on hand, such as avocado oil or melted butter for different flavors.
How Do I Achieve a Smooth Soup Without Lumps?
A smooth texture is key for a comforting soup. Using an immersion blender is the easiest method, but if you’re using a regular blender, work in small batches to prevent overflow.
- Make sure to let the soup cool slightly before transferring to the blender.
- Blend until it’s completely smooth, which usually takes about 30 seconds.
- If you prefer your soup a bit chunky, blend just half and mix it back into the pot.
Taking your time at this step will definitely enhance the experience of the soup!
How to Make Asparagus Soup With Yukon Gold Potatoes
Ingredients You’ll Need:
For the Soup:
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (optional for creaminess)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Lemon juice (optional for brightness)
How Much Time Will You Need?
This delightful asparagus soup takes about 10 minutes of prep time and 30-35 minutes to cook. In total, you’ll need around 45 minutes from start to finish to enjoy this comforting dish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. This will give your soup a wonderful base flavor!
2. Add Garlic:
Next, toss in the minced garlic and sauté for an additional 1-2 minutes until it’s fragrant. You want to be careful not to burn the garlic, so keep an eye on it!
3. Cook the Vegetables:
Now, it’s time to add the diced Yukon Gold potatoes and asparagus pieces to the pot. Stir everything together and cook for about 5 minutes, stirring occasionally. This step helps to enhance the flavors.
4. Simmer the Soup:
Pour in the vegetable or chicken broth and bring the entire mixture to a boil. Once boiling, reduce the heat to a simmer. Let it cook for about 15-20 minutes, until the potatoes and asparagus are tender.
5. Blend the Soup:
After the vegetables are tender, remove the pot from heat. If you have an immersion blender, use it to puree the soup until smooth. If you don’t, carefully transfer the soup in batches to a regular blender and blend until silky.
6. Final Touches:
If you’re using it, stir in the heavy cream for an extra creamy texture. Finally, season your soup with salt, pepper, and a splash of lemon juice to brighten the flavors!
7. Serve and Enjoy:
Serve your lovely soup hot in bowls. Garnish with chopped parsley and a drizzle of olive oil if desired. Enjoy your delicious asparagus soup!
Can I Use Frozen Asparagus Instead of Fresh?
Yes, you can use frozen asparagus! Just be sure to thaw it and drain any excess moisture before adding it to the pot. The cooking time might be slightly reduced since frozen vegetables are blanched before freezing.
What if I Don’t Have Yukon Gold Potatoes?
No worries! You can substitute Yukon Gold potatoes with other waxy potatoes like Red or white potatoes. For creaminess, avoid starchy varieties like Russets, as they will alter the texture of the soup.
Can I Make This Soup Vegan?
Absolutely! To make it vegan, simply omit the heavy cream and use vegetable broth instead of chicken broth. For creaminess, you can add a splash of coconut milk or cashew cream to enrich the flavor without the dairy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months. To reheat, thaw it in the refrigerator overnight and warm it on the stove over low heat, stirring occasionally.
