Creamy Potato and Asparagus Soup
This creamy potato and asparagus soup combines the fresh, vibrant flavors of spring in a bowl that's both nourishing and delightfully simple to prepare. Perfect for a light lunch, a starter for your dinner parties, or even a cozy night in, it invites you to savor the freshness of the season with every spoonful. Why not make a pot today and enjoy the taste of springtime?
Equipment
- 1 large pot
- 1 immersion blender
- 1 set of measuring spoons and cups
- 1 chopping Board
- 1 Sharp Knife
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1.2 pounds potatoes peeled and diced
- 1.1 pounds asparagus broken into several pieces
- 6 cups water
- 3 chicken or vegetable broth cubes
- 3.5 ounces heavy cream
Instructions
- In a large pot, heat olive oil over medium-high heat. In a separate pot, bring water to a boil.
- Add chopped onion and minced garlic to the oil, and sauté for about 5 minutes until caramelized.
- Add diced potatoes to the pot. Stir well, then pour in the boiling water.
- After cooking for 15 minutes, add asparagus and broth cubes. Continue to cook for another 15 minutes.
- Turn off the heat, add heavy cream, and blend using an immersion blender until the soup is creamy.
Notes
For a vegan version, substitute heavy cream with a vegan alternative and use vegetable broth cubes.
This soup can be frozen for up to 3 months but may change texture slightly when reheated due to the dairy content.
This soup can be frozen for up to 3 months but may change texture slightly when reheated due to the dairy content.