Creamy Asparagus-Potato Soup In this fast asparagus soup recipe, potato adds creaminess without adding cream. Double or triple this soup and freeze the leftovers for a quick lunch.


30 mins




  • 1 tablespoon extra-virgin olive oil plus 1 1/2 tablespoons, divided
  • 1 medium shallot, chopped
  • 3 cups low-sodium vegetable broth or chicken broth
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 cup diced peeled potato
  • 2 teaspoons prepared horseradish, or to taste
  • ¼ teaspoon salt
  • 1 cup whole-wheat country bread cubes (1/4 inch)
  • Sliced scallion greens for garnish


    Step 1

    Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)

    Step 2

    Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.

    Step 3

    Serve the soup topped with the croutons and scallions, if desired.

Nutrition Facts

Serving Size: 1 cup soup & about 2 Tbsp. croutons Per Serving: 190 calories; protein 5.2g; carbohydrates 22.1g; dietary fiber 4.6g; sugars 4.2g; fat 9.6g; saturated fat 1.4g; vitamin a iu 1122.1IU; vitamin c 12.1mg; folate 170.2mcg; calcium 70mg; iron 1.8mg; magnesium 35.8mg; potassium 428.5mg; sodium 346.7mg; thiamin 0.3mg; added sugar 1g. Exchanges:

1 starch, 1 vegetable, 1 1/2 fat


Please enter your comment!
Please enter your name here