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Creamy Asparagus Soup - Easy Easter Asparagus Recipes

Easy Easter asparagus recipes abound just now, so be sure to count this gorgeous and creamy asparagus soup among your recipes to try!
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Soup
Cuisine: American, Southern
Keyword: asparagus, asparagus dishes for Easter, asparagus soup, asparagus soup with potato, Easter asparagus recipes, Easter Brunch recipes, Easter recipes, holiday asparagus recipe, interesting asparagus recipes, potato leek soup with asparagus, Southern Living cream of asparagus soup
Servings: 4 servings
Calories: 366kcal
Cost: $1.63 per serving

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  • 2 pounds fresh thin asparagus spears trimmed and cut into 2-inch pieces on the diagonal, 1 cup of tips reserves
  • 2 tablespoons + 1 teaspoon olive oil divided
  • 2 large leeks well washed to remove sand and grit; thinly slices white and light green parts only
  • 1 1/2 cups Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 3 cloves garlic minced
  • 4 cups unsalted chicken stock may warm on a back burner over low heat if desired; I find this moves the recipe along quicker
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup parsley fresh, chopped leaves and young stems
  • 1/2 cup heavy cream plus additional for drizzling
  • 2 tablespoons orange juice

optional for garnish

  • croutons homemade or store bought
  • Parmesan cheese
  • bacon cooked, crumbled
  • parsley fresh, minced
  • lemon cut into wedges for passing tableside


  • 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, 6 to 8 minutes. Add kosher salt and uncooked asparagus pieces and cook 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.


Serving: 1serving | Calories: 366kcal | Carbohydrates: 36g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 974mg | Potassium: 1211mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3544IU | Vitamin C: 51mg | Calcium: 136mg | Iron: 8mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.