Asparagus Potato Soup
This luxuriously creamy asparagus potato soup brings together Yukon gold potatoes and fresh asparagus with a touch of dill.
Servings: 6
Calories: 218kcal
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.
Nutrition
Calories: 218kcal | Carbohydrates: 24g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 112mg | Potassium: 662mg | Fiber: 4g | Sugar: 3g | Vitamin A: 954IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 3mg