Best 14 Asparagus Potato Soup Recipes

ASPARAGUS, LEEK, AND POTATO SOUP

Steps:

• Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
• Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
• Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

ASPARAGUS POTATO SOUP

Steps:

• In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

ASPARAGUS, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
• Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.

EASY POTATO ASPARAGUS SOUP

Steps:

• Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
• Add flour and stir to coat onions.
• Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
• Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
• Add cheese, tomato and sour cream and simmer until cheese is melted.

CREAMY ASPARAGUS POTATO SOUP

Steps:

• Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
• Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
• Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.

ASPARAGUS AND CHEESE POTATO SOUP

Steps:

• In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes.
• Cook and stir until thickened and bubbly; reduce heat.
• Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.

CHEESY ASPARAGUS AND POTATO SOUP

Steps:

• 1. In a large saucepan cook onion in oil over medium heat until tender. Add butter, when melted add garlic, salt and pepper, sprinkle flour over onion and stir to coat. Cooking a minute or two. Then whisk in broth and milk, add asparagus and potatoes. Cook and stir until bubbly, reduce heat, simmer covered 10-12 minutes or just until veggies are tender, stirring occasionally.
• 2. Remove from heat, add cheese and cream, stir until melted and well blended.
• 3. Makes 4-6 servings
• 4. *top with crumbled bacon if desired *Broccoli may be substituted for asparagus *adding chopped mushrooms when you add the onions is great!

FRESH ASPARAGUS, ONION, POTATO SOUP

Steps:

• Asparagus -- First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine.
• Soup Base -- To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best.
• Cook -- To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through.
• Sauce -- As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through.
• Asparagus Tips -- Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender.
• Serve -- Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want.
• Enjoy!

POTATO SOUP WITH BACON AND ASPARAGUS

Steps:

• Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.
• Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.
• Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.
• Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
• Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.
• Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.
• Sprinkle soup with chives to serve.

ASPARAGUS, PEA SHOOT, SPINACH, AND POTATO SOUP

Steps:

• Bring a large pot of water to a boil. Add potato; simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.
• Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.
• Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.
• Pour soup into a food processor; process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.

ASPARAGUS LEEK AND RED POTATO SOUP RECIPE - (4.6/5)

Steps:

• In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.

SPICY POTATO AND ASPARAGUS SOUP

Steps:

• Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
• Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.

ROASTED ASPARAGUS AND POTATO SOUP RECIPE - (5/5)

Steps:

• 1. Heat the oven to 425 degrees. 2. Place the garlic on a square of foil and sprinkle with 1 teaspoon water. Fold the foil into a packet. Set aside. 3. In a large bowl, combine the asparagus, potatoes, onion, oil, 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Toss to coat. Spread the vegetables over 2 large, rimmed baking sheets. Place the packet of garlic in one corner of one of the sheets. 4. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes. 5. Meanwhile, in a small skillet over medium, crisp the prosciutto, about 5 minutes per side. 6. When the vegetables are roasted, empty the garlic onto the baking sheet with the other vegetables and cool for 5 minutes. 7. Transfer half of the vegetables into a blender. Add 1 1/2 cups of the broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and remaining 1 1/2 cups of broth. Warm the soup over medium heat. 8. Whisk the yogurt, lemon juice and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use to top each serving.

ASPARAGUS POTATO SOUP

Steps:

• Combine the broth, potatoes, onion, and salt in a large saucepan.
• Cook over medium heat until the vegetables are tender, about 20 minutes.
• Add the asparagus and cook for 10 minutes or more.
• Whisk the milk and flour together well in a small bowl and whisk into the broth mixture.
• Stir in the cheese until melted.
• Pour into warmed soup bowls and serve immediately.