Asparagus Potato And Herb Soup Recipe – A Delightful Choice

Savor the unexpected taste of asparagus potato and herb soup recipe, highlighted by the aromatic whispers of hand picked herbs. This soup recipe is more than a meal; it’s a journey. Every spoonful immerses you in the earth’s richness, the vibrancy of seasonal produce, and the delicate balance of flavors crafted with love.

Succulent asparagus, hearty potatoes, and fragrant herbs intertwine in a harmonious dance of textures and tastes. Ready to discover a comforting delicacy that satisfies your craving for something homely yet intriguing? 

Dive into our unique recipe, let your senses explore, and appreciate the symphony of nature in a bowl.

What Is Asparagus Potato And Herb Soup?

Asparagus, Potato, and Herb Soup is a delicious, hearty dish that showcases the delightful blend of fresh asparagus spears, comforting potatoes, and aromatic herbs. This soup typically begins with a base of sautéed onions and garlic, to which diced potatoes and chopped asparagus are added. 

Vegetable or chicken broth is commonly used to create the soup base, bringing a depth of flavor. Once the vegetables are tender, the soup is often blended to a smooth consistency, though some variations may keep it chunky. It’s then seasoned with a mix of herbs like thyme, rosemary, or parsley to infuse the soup with an extra layer of flavor. 

The result is a creamy, nourishing soup perfect as a starter or a main course, often served with crusty bread. This soup embodies a balance of flavors with the natural sweetness of asparagus, the starchy comfort of potatoes, and the earthiness of herbs

Can You Vary The Recipe With Other Ingredients?

• Keto: Potatoes are high in carbs, so replace them with a lower-carb vegetable like cauliflower for a keto variation. You could also add a bit of heavy cream for extra fat content.
• Paleo: This recipe is inherently Paleo-friendly. Make sure to use homemade or high-quality broth without additives or processed ingredients. You might also opt for ghee instead of vegetable oil.
• Gluten-Free: This soup is naturally gluten-free, but always check the labels of any store-bought broths or seasonings to avoid hidden gluten sources.
• Whole30: To make this recipe Whole30 compliant, avoid adding dairy or legume-based creams. A dollop of coconut cream can add a creamy element if desired.
• Vegetarian and Vegan: The basic recipe is vegetarian. To make it vegan, avoid using any dairy-based creams or toppings. Replace with a plant-based cream like coconut or cashew cream.

Recipe Directions 

• Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until they become translucent and fragrant.
• Add the diced potatoes and asparagus to the pot and sauté for another 2-3 minutes, stirring occasionally.
• Pour in the vegetable or chicken broth and bring the mixture to a boil.
• Reduce the heat to low and simmer for 15-20 minutes or until the potatoes and asparagus are tender and cooked.
• Carefully puree the soup until smooth and creamy using an immersion or a regular blender. If using a regular blender, work in batches and be cautious of the hot liquid.
• Return the soup to the pot and stir in the fresh herbs—season with salt and pepper to taste.
• Simmer the soup for 5 minutes to allow the flavors to meld together.
• Serve hot asparagus, potato, and herb soup, garnished with fresh herbs on top, if desired.

Variations, Add-Ons, And Toppings

Variations

• Protein Boost: Add cooked shredded chicken or turkey for a protein-rich version. You can add cooked white beans or lentils for a vegetarian protein source.
• Seafood Twist: Add sautéed shrimp or a dollop of lump crab meat.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce for those who enjoy a bit of heat.
• Cheese Lovers: Stir in some grated Parmesan or sharp Cheddar for a creamy, cheesy version.

Add-ons

• Vegetables: Add vegetables like peas, leeks, or spinach for added nutrition and flavor.
• Grains: Quinoa or farro could be added to make the soup heartier.

Toppings

• Nuts and Seeds: Garnish with toasted almond flakes, sunflower seeds, or pumpkin seeds for a satisfying crunch.
• Fresh Herbs: Top with fresh dill, parsley, basil, or chives for added freshness and color.
• Bacon Bits: Sprinkle crispy bacon bits on top for a smoky flavor. For vegetarians, coconut bacon could offer a similar crunchy contrast.
• Croutons: Homemade garlic croutons add a delightful crunch and an extra layer of flavor.
• Cream: A dollop of sour cream, Greek yogurt, or vegan sour cream can add a tangy creaminess.
• Olive Oil Drizzle: Drizzle a bit of good quality olive oil over the top to add a rich, fruity note.

Can I Make Asparagus Potato And Herb Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Add the garlic, onion, celery, fennel, asparagus stems, potatoes, stock, and wine into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are soft and fully cooked.
• Thirty minutes before the end of cooking, add the herbs, mustard, salt, and pepper. Stir well.
• When the vegetables are soft, blend the soup until smooth using an immersion blender. Alternatively, you can transfer to a stand blender in batches.
• Add the cream or milk, stir well, then add the asparagus tips and let them warm in the soup for 10-15 minutes before serving.
• Garnish as desired and serve.

Instant Pot

• Set the Instant Pot to the sauté mode. Melt the butter, then add the garlic, onion, celery, fennel, asparagus stems, and potatoes. Sauté for about 5 minutes.
• Add the stock and wine, close the lid, and set the pressure release to seal. Cook on high pressure for 15 minutes, then allow natural freedom for 10 minutes before quickly releasing the remaining tension.
• Stir in the herbs, mustard, salt, and pepper. Using an immersion blender (or transferring to a stand blender in batches), blend until smooth.
• Set the Instant Pot back to the sauté mode, then stir in the cream or milk and add the asparagus tips. Let them warm in the soup for about 5 minutes, until tender-crisp.
• Garnish as desired and serve.

Can I Use Store Broth, Or Should I Make My Own?

Store-bought Broth

• This is a convenient option, especially when you’re short on time. It’s readily available in most supermarkets in various flavors (like chicken, beef, and vegetable). 
• However, paying attention to the sodium levels and other ingredients in store-bought broths is important. Opt for low-sodium, organic versions to control the salt content and avoid preservatives.

Homemade Broth

• Making your broth allows you complete control over the ingredients and flavor. Homemade broth often has a richer, deeper flavor than store-bought versions, and you can adjust the seasoning to your taste. 
• You can also make it in large batches and freeze it later. However, it does require more time and planning to prepare.

How To Serve?

• Presentation: Ladle the soup into individual serving bowls. Ensure to include some asparagus tips in each bowl for visual appeal. A wide, shallow bowl is lovely for this soup.
• Garnish: Top the soup with a slice of hard-boiled egg and a few fennel fronds, as the recipe suggests. You could also add a swirl of cream, a sprinkle of fresh herbs, or some croutons for added texture.
• Pairings: This soup can be a meal, but it also pairs well with a fresh salad or a slice of crusty bread for a complete meal. You could pair it with a cold cucumber or tomato salad for a lighter option. If you’re serving it as a starter, it could be followed by a main course like roasted chicken or grilled fish.
• Temperature: This soup is typically served hot, but if it’s a hot day, you could chill the soup in the refrigerator for a few hours and serve it cold for a refreshing twist.
• Drink Pairing: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio pairs well with this soup. For a non-alcoholic option, you could serve it with iced tea or refreshing cucumber mint water.

Perfect Side Dishes 

• Salad: A crisp, fresh salad can balance the creamy richness of the soup. Try a simple mixed green salad with vinaigrette or a bright, citrusy arugula salad.
• Grilled or Roasted Vegetables: For a more filling option, serve the soup with a side of grilled or roasted seasonal vegetables. They add another layer of flavor and increase the overall vegetable content of the meal.
• Cheese Board: For a gourmet touch, serve a selection of cheeses alongside the soup. Add some fruit and nuts for an elegant cheese board.
• Quiche or Frittata: If you want to turn the soup into a part of a larger meal, consider a side of quiche or frittata. The egg-based dish would pair well with the soup’s flavors and add protein.

Storage And Make Ahead

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well. Once cooled, pour into a freezer-safe container, leaving some room for expansion, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally until heated through.
• Make Ahead: Prepare the soup as directed but stop before adding any dairy (such as cream). Allow the soup to cool completely, then store it in the refrigerator for up to 2 days. When ready to serve, reheat the soup and add the dairy before serving for the freshest flavor and texture.

What Can We Do With Leftovers?

• Freeze for later: If you have more leftovers or want to save some for future meals, you can freeze the soup in individual portions. Transfer the cooled soup to freezer-safe containers or freezer bags, label them with the date, and store them in the freezer for up to 3 months. Thaw and reheat whenever you’re ready to enjoy it.
• Make a sauce or dip: Blend the leftover soup until smooth and use it as a flavorful sauce or dip. It can be served alongside roasted vegetables, grilled chicken or used as a topping for baked potatoes.
• Transform into a pasta sauce: Heat the soup on the stovetop, adding a bit of milk or cream to thin it out if needed. Toss cooked pasta in the warmed soup to create a creamy and flavorful dish.
• Use as a base for other soups: The leftover soup can be used for other recipes. Add cooked vegetables, beans, or grains to create a heartier soup, or blend it with other ingredients to create a unique flavor profile.

Asparagus Potato And Herb Soup Recipe – A Delightful Choice

5 from 10 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

150

kcal

This comforting soup combines the vibrant flavors of asparagus, tender potatoes, and aromatic herbs. It is a creamy and nutritious dish perfect for showcasing seasonal vegetables’ freshness. The soup is often pureed to a smooth consistency, creating a velvety, satisfying, and visually appealing texture. 

Ingredients

• 2-1/2 lbs 2-1/2 Asparagus, Washed And Trimmed

• 3 Tbsp 3 Butter

• 3 3 Whole Garlic Cloves

• 1 1 Spanish Onion, Peeled And Diced

• 2 2 Ribs Celery, Diced

• 1 1 Bulb Fennel Diced

• 6 6 Medium Yukon GoldOor Red-Skinned Potatoes, Peeled And Roughly Chopped

• 6 Cups 6 Vegetable Or Chicken Stock

• 1 Cup 1 White Wine

• 8 8 Fresh Basil Leaves, Roughly Chopped

• 6 Sprigs 6 Fresh Dill, Roughly Chopped

• 1/4 Cup 1/4 Fresh Tarragon Leaves, Chopped

• 1 Tbsp 1 Dry Mustard (Colman’s)

• 2 Cups 2 Light Cream

• Kosher Salt (To Taste)

• Fresh Black Pepper

• Hard-Boiled Eggs, Sliced (For Garnish)

Step-By-Step Directions 

• Preparation Steps
  Remove the asparagus tips and set aside. Use a food processor fitted with the slicer blade to slice the asparagus stems into small pieces. (This helps to avoid fibrous strings in the soup).
  Ready your other ingredients: peel and chop the potatoes, finely chop the onion, garlic, celery, and fennel.
• Cooking
  Melt butter in a stockpot or Dutch oven over medium-high heat. Add the garlic, onion, celery, and fennel, sautéing for 7 minutes until softened.
  Add the sliced asparagus stems and potatoes. Sauté for an additional 3 minutes.
  Pour in the stock and wine. Bring to a boil.
  Reduce the heat to low and simmer, covered, until the potatoes are soft and tender about 25-30 minutes.
• Blending
  Remove from heat. Add the basil, dill, tarragon, mustard, cream (or milk), salt, and pepper.
  Using an immersion blender, blend the soup until smooth. If using a stand blender, blend in batches.
• Final Touches
  In a small pot, bring water to a boil. Add the reserved asparagus tips, cooking for 2 minutes. Drain and add the directions to the soup. If making ahead, blanch asparagus tips in ice water to stop cooking, then dry and set aside.
• Serving
  Ladle the soup into bowls. Garnish with a slice of hard-boiled egg and a few fennel fronds. Serve hot.
• Additional Tips 
  Ingredient variations: Feel free to customize the soup by adding vegetables like leeks, celery, or spinach. You can also experiment with different herbs or spices to enhance the flavor profile to your liking.
  Adjusting consistency: If you prefer a thinner soup, add more broth or water during the cooking process. Conversely, if you prefer a thicker soup, you can reduce the amount of liquid or increase the amount of potatoes.
  Garnishing options: Aside from a sprinkle of fresh herbs, you can also consider topping the soup with a dollop of sour cream or Greek yogurt, a drizzle of olive oil, or some grated Parmesan cheese for added richness.
  Serving suggestions: The soup pairs well with crusty bread, breadsticks, or crackers for dipping. You can also serve it as a starter for a larger meal or alongside a salad for a well-rounded lunch or dinner.
  Make it vegan: To make the soup vegan-friendly, use vegetable broth instead of chicken broth and omit any dairy-based garnishes.
• EQUIPMENT LIST
• Large Pot Or Dutch Oven
• Knife And Cutting Board
• Immersion Blender Or Regular Blender
• Stirring Utensil
• Measuring Cups And Spoons
• Ladle Or Soup Spoon 

Notes

• This soup is perfect for springtime, when asparagus is in season and at its freshest.
• The combination of potatoes and asparagus adds a creamy texture and hearty substance to the soup.
• Fresh herbs like thyme, parsley, and chives bring vibrant flavors and a touch of brightness to the dish.
• Feel free to customize the herbs based on your preferences or what you have on hand.
• This soup can be served as a light lunch or paired with a salad or crusty bread for a satisfying dinner.
• Garnish with a drizzle of olive oil or a sprinkle of grated Parmesan cheese for an extra touch of richness.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further meld together.

Nutrition Table 

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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