Asparagus Potato Soup
Fresh asparagus and potatoes combine to create a simple, healthy, and creamy soup. Perfect as an appetizer or a side dish, it is also hearty enough to make a satisfying meal.
Ingredients
- 1 pound asparagus spears
- 2 tbsp butter
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1/2 cup diced celery
- 1/2 tsp celery salt
- 1/2 tsp black pepper
- 1/2 tsp Old Bay seasoning
- 1/2 tsp crushed red pepper flakes
- 4 cups chicken or vegetable broth divided
- 2 cups peeled and diced potatoes
- 2 tbsp flour
Instructions
- Wash asparagus spears and pat dry. Cut off tips and set aside for roasting (see note). Slice asparagus stems into discs about 1/2" thick. Set aside.
- Saute onion, garlic, and celery in butter until tender (about 5 minutes).
- Stir in celery salt, black pepper, Old Bay seasoning, and crushed red pepper flakes.
- Add 2 cups of the broth and bring to a simmer.
- Add diced potatoes. Simmer potatoes for 8-10 minutes, or until tender.
- Add asparagus discs and simmer for 2-3 minutes, or until tender.
- Remove from heat and puree with an immersion blender until smooth (see note).
- Return to low heat.
- Combine flour with remaining 2 cups of broth and slowly add to soup. Stir constantly until soup thickens (3-4 minutes).
- Remove from heat and serve.
Notes
Roasting Asparagus Tips: Place tips on a baking pan (preferably stoneware), drizzle with olive oil, sprinkle with garlic salt and black pepper, and roast at 425°F for 8-10 minutes or until tender and lightly crisped.
Immersion Blender: This step can also be completed using a blender. Work in small batches and be very careful when working with hot liquids. Best to allow the soup to cool a bit before trying to puree with a blender.
Toppings: Add a little texture and flavor to this soup with croutons, crispy bacon or prosciutto, the roasted asparagus tips, chopped chives, and/or toasted walnuts. A dollop of sour creak or Greek yogurt can be added for extra creaminess.