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This cream of asparagus soup is creamy, rich, nutritious, and flavorful. It’s easy to prepare and makes fabulous leftovers.
Love cooking with asparagus? Tr my asparagus quiche, asparagus stir fry, or sauteed asparagus.
Asparagus is finally in season, which means it’s the perfect time of year to use this vegetable in anything and everything. I know that come the warmer months, soups are not at the top of your list, but trust me, once you make my creamy asparagus soup, it will be a year-round staple.
Table of Contents
Why I love this recipe
- Vegetarian and gluten-free. This soup doesn’t contain any meat or gluten and can easily be made vegan by swapping the cream and butter for vegan substitutes.
- Easy to make. Barely any prep work is needed.
- Multiple cooking options. I prefer using the stove, but I’ve also tested it in the slow cooker and the Instant Pot.
- Budget-friendly. This is a super affordable dinner idea and uses pantry staples.
Ingredients needed
- Asparagus. Aim to use asparagus with bright green stalks that are firm to the touch. Avoid any stalks that are limp, soft, or discolored. Thicker stalks will have a more intense flavor and texture, while thinner stalks will be more tender.
- Butter. Preferably unsalted so you can control the amount of salt added.
- Leeks. Just the white part, thinly sliced. No leeks? Use shallots of white onions.
- Potato. Peeled and finely diced into equal-sized pieces.
- Garlic. Minced.
- White wine. Any dry white wine will do. For an alcohol-free recipe, swap this for additional vegetable broth.
- Salt and pepper. Added to taste.
- Vegetable broth. Choose a good quality brand that uses minimal flavorings and added salt. You can also use chicken broth.
- Heavy cream. For added richness. If you don’t have double cream, you can use regular cream, milk, or half-and-half.
- Parsley. Freshly chopped for garnishing.
How to make creamy asparagus soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Cook the vegetables. Melt the butter in a large saucepan over medium heat. Add the leek, potato, and garlic. Allow this to cook, constantly stirring, for 5 minutes or until the leek begins to soften.
Step 2- Add the rest of the ingredients. Add the wine, salt, and black pepper. Bring this to a boil and cook until the wine reduces by half. Add the asparagus and vegetable broth and simmer for 5 minutes or until the potatoes and asparagus become tender.
Step 3- Puree. Transfer the soup to the bowl of a blender and blend until smooth or to your desired consistency.
Step 4- Serve. Add cream then ladle the soup among the serving bowls. Swirl in additional cream and garnish each soup with fresh parsley.
Alternative cooking methods
As mentioned above, I tested this very recipe in both the slow cooker and Instant Pot so you have tons of options!
Slow cooker method: Saute the leeks, potato, and garlic in butter, then add to the slow cooker. Add the remaining ingredients, except for the cream, and slow cook on high for 2 hours. Once cooked, blend with an immersion blender, stir in the cream, then serve.
Instant Pot method: Saute the leeks, potato, and garlic in the Instant Pot using the saute mode. Add the remaining ingredients, except for the cream, and pressure cook for 10 minutes. Natural release for 5 minutes, blend, then stir in the cream.
Arman’s recipe tips
- Cut the veggies into the same size, so they cook more evenly.
- Add more liquid if the soup is too thick. Do this incrementally until you’re satisfied with the consistency.
- Break the asparagus. To remove the proper amount of woody stem, bend the asparagus. The point where it breaks will tell you where the chewy part of the stem begins, so you can discard it.
Flavor variations
One of the best things about this soup recipe is how easy it is to customize. Here are some ideas:
- Add protein. You can add shredded chicken, lentils, bacon, or any protein of your choice to increase the heartiness of this soup.
- Make it spicy. Add cayenne pepper to the veggies as they sauté, or blend the soup with a few dashes of hot sauce.
- Add veggies. Pureed soups are the perfect chance to pack in more veggies. You can add spinach, carrots, or zucchini.
- Make the soup creamier. While we only add a touch of cream at the end, double the amount of cream for an even creamier soup.
- Add flavor boosters, like fresh herbs, thyme, chives, fresh lemon juice, or even some freshly grated parmesan cheese.
Storage instructions
To store: Place leftovers in an airtight container and store in the fridge for up to 5 days.
To freeze: Freeze asparagus potato soup in portions for easy thawing and to avoid food waste. Transfer the cooled soup into airtight containers or freezer bags and freeze for up to 3 months.
To reheat: Transfer the leftovers to a pot and reheat it on low-medium heat. Stir occasionally and add more stock or water if needed.
Frequently asked questions
Your asparagus soup may be stringy if you didn’t thoroughly blend the soup or if you left on too much of the woody part of the stem. Use the snap-and-bend method to make sure you discard all of the tough stems.
Yes! There is no flour or ingredients that contain gluten in them.
Yes! This soup works well with frozen asparagus; however, be sure to thaw it out completely to avoid adding extra moisture.
Swap out the cream for coconut milk or coconut cream for a vegan asparagus soup.
More cozy soups to try
Cream Of Asparagus Soup
Video
Ingredients
- 2 tablespoons butter
- 1 leek thinly sliced
- 1 large potato peeled and finely sliced
- 1 clove garlic minced
- 1/2 cup white wine or vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bunches asparagus trimmed and chopped
- 4 cups vegetable broth
- 1/4 cup heavy cream plus more to serve
Instructions
- Melt the butter in a large saucepan over medium heat. Add the leek, potato, and garlic and cook, stirring, for 5 minutes or until leek softens.
- Add the wine, salt, and pepper, and bring to the boil. Cook, stirring occasionally, for 1-2 minutes or until wine reduces by half. Add the asparagus and vegetable broth and bring to a simmer. Cook, stirring occasionally, for 5 minutes or until potato and asparagus are tender. Remove from heat. Set aside for 5 minutes to cool slightly.
- Transfer the soup to a blender and blend until smooth. Return to a clean saucepan and place over medium heat and cook, stirring, for 2 minutes or until heated through. Add the cream and stir to combine. Taste and season with salt and pepper. Remove from heat.
- Distribute the soup amongst bowls and serve with extra cream.
Notes
Nutrition
Originally published March 203, updated and republished April 2024
Can the cream be substituted for a healthier option
Thank you
Helen