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This flavorful and comforting Asparagus Soupfeatures the best of spring produce! Asparagus,leeks,and potatoes fill it with fresh flavors,while heavy cream and melted cheese make it extra indulgent.
With spring’s arrival comes many trips to the farmer’s market. I love collecting farmer-fresh produce to make vegetable-heavy meals all season long,like this asparagus frittata,vegan potato leek soup,and zesty quinoa salad. I can’t get enough of the fresh flavors!
Speaking of vegetable-forward spring meals,have you tried this Asparagus Soup recipe yet? It’s a celebration of spring produce,made with three heavy-hitting vegetables:asparagus,leeks,and potatoes.
This medley of vegetables makes the soup a nutrient and flavor-packed powerhouse,but it’s the heavy cream and cheddar cheese that yield the perfect balance in every bite. It’s like a healthy meal and indulgent comfort food all at once!
Recipe features
- It’s loaded with fresh spring vegetables but finished with cheddar cheese and heavy cream,making it both healthy and indulgent!
- Creamy asparagus soup is easy to make in just one pot in about 35 minutes.
- A rich comfort food that’s perfect for both sunny and rainy spring days!
Ingredients
Leeks–Leeks are one of the three fresh spring vegetables in this simple asparagus soup. They’re in season from late winter through spring and offer this fresh soup a mild and sweet onion-y flavor. If you have extra leeks,use them in more vegetable soup recipes,in homemade stuffing,or in a delicious casserole.
Asparagus–We’re using one whole bunch of asparagus in this soup! Pick out the freshest asparagus you can find,either from your local farmer’s market or grocery store (it should be plentiful from spring through early summer). Look for firm,bright green stalks with closed tips.
Potatoes–Yukon gold potatoes add bulk to the soup and make it creamy. You can use Russet potatoes as a substitute.
Vegetable broth–You can also use chicken broth if you don’t need the asparagus soup to be vegetarian.
Heavy cream–For a creamy and decadent finish. Feel free to use whole milk,half-and-half,or canned coconut milk as a substitute.
Cheddar cheese–Like my healthy broccoli cheddar cheese,a bunch of shredded cheddar cheese is stirred into the soup for an irresistibly rich,tangy,and cheesy flavor. Shred the cheese yourself so it melts perfectly into the soup.
Instructions
Step 1:Sauté the leeks. Melt the butter in a pot over medium heat. Once melted,add the leeks and salt,and sauté until soft.
Step 2:Cook the other veggies. Next,sauté the asparagus,garlic cloves,and chives in the pot. Add the potatoes and vegetable broth,then heat to a boil. Partially cover the pot and simmer the soup until the potatoes are soft.
Step 3:Purée. Purée the soup with an immersion blender or a regular blender until smooth.
Step 4:Add the rest. Stir the heavy cream,shredded cheese,salt,and ground black pepper into the soup. Once the cheese melts,serve the soup in bowls and enjoy.
Tips and FAQs
- I made this soup with green asparagus,but it works just as well with white asparagus. White asparagus soup will taste slightly sweeter than the green version but will still be delicious.
- If you want some texture in the soup,only blend half of the batch.
- Garnish every bowl of soupwith homemade croutons,extra shredded cheddar cheese,fresh chives,a drizzle of cream,and freshly cracked black pepper.
Tip
Wash the leeks really well before getting started!They trap dirt and sand in their many layers,and no one wants that in their soup.
Variations
- Dairy-free–Replace the heavy cream with a can of full-fat coconut milk and use vegan cheddar cheese shreds instead of regular cheese.
- Add more veggies–You can add carrots,spinach,broccoli,and/or green peas to the soup for more nutrients.
- For a boost of protein–Swap 1 potato for ½ cup of canned cannellini beans. They blend well,don’t have much flavor,and will make the soup more filling.
- Add herbs–Simmer the soup with a bay leaf (discard when the soup is ready) or add fresh chopped basil,dill,or parsley when you add the asparagus.
- Instead of cheddar cheese–Use fontina cheese,Colby cheese,or Monterey Jack cheese.
Serving suggestions
Asparagus soup with leeks and potatoes is perfect for a light yet indulgent lunch. Pair each bowl with a grilled cheese sandwichto make the meal more filling,or opt for a slice of crusty bread,crackers,or a green saladto keep the meal simple.
How do you clean and cut leeks for cooking?
First,cut off the root and the dark green leaves. Either discard them or save them for homemade vegetable stock. From there,slice the white leeks in half lengthwise,then slice them into half moons.
To wash the leeks,transfer the half moons to a bowl of cold water and move them around with your hands to loosen the dirt. Drain the water,pat the leeks dry,and cook as normal.
Can you freeze asparagus soup?
I don’t recommend freezing this soup because the dairy tends to become gritty after thawing.
Storage
Refrigerator:Transfer the cooled leftover soup to an airtight container and store it in the fridge for 3 to 4 days.
More creamy vegetable soups
If you made this recipe for asparagus and potato soup,be sure to leave a comment and star rating below. Thanks!
Asparagus Soup
This flavorful and comforting Asparagus Soupfeatures the best of spring produce! Asparagus,leeks,and potatoes fill it with fresh flavors,while heavy cream and melted cheese make it extra indulgent.
Servings:
Instructions
Add butter to a dutch oven over medium heat. Then add the leeks and salt and saute for 5 minutes.
Next add the asparagus,garlic cloves,and chives and continue sauteing for another 2 minutes.
Then add the potatoes and vegetable broth and bring to a boil. Once boiling,partially cover and simmer soup until potatoes are soft,about 15 minutes. Remove from the heat and puree with an immersion blender.
Stir in the heavy cream,cheddar cheese,salt and pepper. Transfer soup to bowl and serve. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:402kcal| Carbohydrates:34g| Protein:11g| Fat:26g| Saturated Fat:16g| Polyunsaturated Fat:1g| Monounsaturated Fat:7g| Trans Fat:0.3g| Cholesterol:78mg| Sodium:1757mg| Potassium:691mg| Fiber:4g| Sugar:6g| Vitamin A:2212IU| Vitamin C:32mg| Calcium:212mg| Iron:2mg
