Creamy Asparagus Soup

5 from 6 votes

Be sure to try this gorgeous and creamy asparagus soup this spring! Gently sautéed leeks, tender asparagus, potatoes, and silky cream come together in this beautiful soup that’s refreshing and kid-friendly. Only 25 minutes of easy prep are needed, and it’s ready to eat in less than an hour.

Prep Time25

Cook Time30

Total Time55

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Jenny DeRemer

Cost: $1.63 per serving

Equipment

immersion blender

Ingredients

For the Asparagus Soup

2 pounds fresh thin asparagus spears trimmed and cut into 2-inch pieces on the diagonal; reserve 1 cup of tips
2 tablespoons + 1 teaspoon olive oil divided
2 large thinly sliced leeks well washed; white and light green parts only
1½ cups Yukon Gold potatoes peeled and cut into 1-inch cubes
3 cloves garlic minced
4 cups unsalted chicken stock warmed over low heat if desired
1½ teaspoons Kosher salt
½ cup fresh parsley chopped; leaves and young stems
½ cup heavy cream plus additional for drizzling
2 tablespoons orange juice

Optional Garnishes

croutons homemade or store bought
Parmesan cheese
crumbled bacon
fresh parsley minced
lemon wedges

US Customary - Metric

Instructions

Heat 1 teaspoon of the olive oil in a Dutch oven over medium-high. Add reserved cup of asparagus tips. Cook, stirring occasionally, 2 to 3 minutes. Use a slotted spoon to transfer to a plate.
Reduce heat on Dutch oven to medium and add the remaining 2 tablespoons of olive oil to Dutch oven. Add the thinly sliced leeks and cook, stirring occasionally, until softened, 4 minutes. This step is required to promote browning, but be careful not to burn the leeks.
Add potatoes and minced garlic cloves and cook, stirring constantly, 1 minute.
Add all of the unsalted chicken stock at once. Bring to a boil over medium-high. Cook until potatoes are semi tender, about 6 to 8 minutes. Add kosher salt and uncooked asparagus pieces and cook for 5 to 8 minutes.
Remove the pot from heat. Stir in chopped fresh parsley. Puree using an immersion blender until smooth. Stir in heavy cream and orange juice and place back on very low heat to warm through.
Ladle soup into individual serving bowls. Drizzle servings with heavy cream and top with the cooked asparagus tips. Garnish additionally, if desired, with chopped cooked bacon, additional parsley, a dusting of Parmesan cheese, croutons, or basic wedges of lemon passed tableside. Sea salt and olive oil also work well to be minimal while keeping the dish bright.

Notes

I like to warm my chicken stock on a back burner before adding to the soup. It is not required, but I find it helps to break the Yukons down that much faster.
If you do not have an immersion blender, you will likely need to process the mixture carefully in multiple batches in your regular blender.
Be careful not to overheat the soup once the cream is added, or it may split. Freezing this soup is not recommended, as the cream can split upon thawing.

Nutrition