This luxuriously creamy asparagus potato soup brings together Yukon gold potatoes and fresh asparagus with a touch of dill to brighten up the flavor.
You will love the vibrant spring-inspired flavor of this comforting potato and asparagus soup. Heavy cream makes every spoonful silky smooth, while Dijon mustard and lemon brighten up each slurp.
Ingredients & Substitutions
- Butter - Olive oil can be substituted.
- Yellow onion - A sweet onion is a good substitute.
- Garlic cloves
- All-purpose flour
- Low-sodium chicken broth
- Yukon gold potatoes - Russet potatoes can be substituted, but waxy potatoes are best for this creamy soup.
- Fresh asparagus
- Dijon mustard
- Lemon juice - Fresh-squeezed or bottled lemon juice is fine.
- Fresh dill - You can substitute your favorite fresh herbs.
- Heavy cream - Half and Half or milk can be substituted for a lighter soup.
- Fresh ground Black pepper
- Salt
How to make it
To make this asparagus and potato soup, first melt butter in a soup pot or Dutch oven set over medium high heat, then add the onions. Saute the onions until they are tender and beginning to brown. Then add the garlic and saute an additional minute.
Reduce the pot to medium low heat and mix in the flour. Continue to stir the flour for two minutes, then slowly add the chicken broth while still whisking to ensure it fully incorporates without lumps.
Add the chopped potatoes, asparagus spears, Dijon, and lemon juice, and bring everything to a simmer for 15 minutes, or until the potatoes are tender. Using a stick blender or countertop blender, puree the soup until it is smooth, then add heavy cream, fresh dill, black pepper, and taste for salt. Return the soup to a simmer, then serve with crusty bread for dipping.
Storing and Reheating Leftovers
This asparagus potato soup recipe is excellent to make in advance because it stores well, and the flavors will continue to meld in the refrigerator. The soup will last one week in the fridge when kept in an airtight container, or it can be frozen for up to two months. Leftovers can be reheated on the stovetop or in the microwave until warmed.
Asparagus Potato Soup
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 3 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 pound yukon gold potatoes cubed
- 1 pound asparagus chopped into one inch pieces, discarding ends
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 2 tablespoons fresh dill chopped
- ⅓ cup heavy cream
- ¼ teaspoon fresh ground black pepper
- Salt to taste
Instructions
- Melt butter in a large pot set over medium-high heat and saute onions until they begin to turn golden brown. Then add minced garlic and cook for an additional minute.
- Reduce the stovetop to medium-low heat and sprinkle in the flour. Whisk continuously for two minutes to prevent the flour from scorching.
- Add the chicken broth in batches, whisking to incorporate it fully before adding more. Repeat until all of the liquid has been added. Then place the potatoes and asparagus in the pot, along with Dijon mustard and lemon juice. Bring the pot to a simmer.
- Simmer for 15 minutes, or until the potatoes are fork-tender. Then pour the soup mixture into a blender and puree until smooth.
- Pour the soup back into the pot and return to a simmer. Stir in the fresh dill, heavy cream, and black pepper, then taste for salt and adjust. Serve immediately.
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