Creamy, cozy asparagus potato soup will warm you from the inside out! Absolutely crammed with vibrant vegetables like carrots, spinach, and potatoes, this pretty soup is luxe and satisfying.
Like my simple vegan asparagus soup recipe, asparagus potato soup is incredibly lovely to look upon and to sip! It's also incredibly full of all the veggies, including carrots, asparagus, potatoes, and spinach! I dearly love a bright and beautiful veggie soup—my coconut milk-spiked butternut squash soup is another colorful addition to my soup repertoire—and this one more than fits the bill. Easy to make and so delicious!
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Why I Love This Easy Veggie Soup
I love Alice Waters' method of relying on water and vegetables to create a DIY vegetable stock as the base of a soup without needing purchased broth (of course, you totally CAN use broth or stock but in my opinion, the soup is plenty flavorful made this way). The potato adds a natural creaminess without needing any dairy and makes it a bit heartier too. This is a favorite soup, and it comes together quickly. Here are some high points:
- Lots of veggies - There's an entire bunch of asparagus here, plus spinach (and you can add more), so each spoonful is just brimming with good stuff.
- That texture! Adding a potato to pureed soups adds so much smoothness and rounds out any sharp edges.
- Make ahead-friendly - The longer the soup rests in the fridge, the more flavorful it will be. It also freezes great, so go ahead and make a double batch so you can stash one in the freezer for busy weeknights or work lunches.
- Vegan/Vegetarian - This soup is naturally vegan and vegetarian (and gluten-free!), so it will work for almost everyone.
Ingredient Notes
Take a look at the ingredients needed for this soup in the list below, plus a few notes to help you gather them up. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Olive oil - I always use extra virgin olive oil, but any type will work fine.
- Garlic - Feel free to play around with the amount of garlic (more or less, depending on your taste).
- Carrots
- Potato - I use a large-ish Russet potato and other varieties are good, too.
- Asparagus - Make sure to trim about 1 inch off of the ends of the asparagus stalks because they can be "woody" and tough (or buy already trimmed asparagus).
- Spinach - I use baby spinach but regular spinach may be used too. Definitely throw in more spinach if you like spinach!
- Water - As noted, substitute broth for a bit more flavor if desired.
- Salt and pepper
Variations
- Other potatoes - A russet potato keeps it easy; you can also use 2 or 3 Yukon gold potatoes or small red potatoes.
- Beans - If you want to make this soup even more hearty, add 1 can of drained white beans to the broth along with the spinach. Then puree them into the soup along with the vegetables for a protein punch.
- Fresh or dried herbs - Add a few fresh basil leaves along with the spinach, or add your favorite fresh or fried herbs (thyme, oregano, and chopped rosemary are nice choices).
How to Make Asparagus Potato Soup
Here's an overview in photos of how you'll easily make this deliciously nourishing soup:
- Cook the aromatics: In a large pot, heat the olive oil then add the garlic and carrots, and cook for a few minutes.
- Add the asparagus: Stir in the asparagus and cook a few minutes more until slightly softened.
- Add the water and potatoes: Pour in the water, stir in the potatoes, and bring to a boil. Now simmer until the vegetables are soft and stir in the spinach until wilted.
- Puree: Season with salt and pepper and with an immersion blender or in a blender, puree the soup until very smooth.
Asparagus Soup Tips
- Use an immersion blender. I love leaving the ingredients in the pot and using an immersion blender to puree them into a smooth soup. Be careful though, because the vegetables and liquid will be hot (I still prefer this method to pouring the hot soup into a blender and then back into the pot!).
- Add more spinach. I LOVE spinach and often throw a few more handfuls into the soup than the recipe calls for.
- Use broth. For an extra flavorful soup, use vegetable broth rather than water (or if you're not a vegetarian you could also try chicken broth).
- Add cream. If you want to add a little extra luxurious touch, stir in a little heavy cream to each bowl before serving, or try a swirl of sour cream or Greek yogurt (dairy-free if needed).
Serving Options
Simple sides like a warm batch of gluten free cornbread or gluten free sweet potato biscuits are the perfect accompaniments to bowls of soup. Light as air (though, not gluten-free), popovers served with a little dish of salted butter are also amazing with bowls of soup. Or make a loaf of easy no-knead bread.
Proper Storage
- Fridge – Place cooled, leftover soup in an airtight container – I like a glass Mason jar or equivalent with a tight-fitting lid – and store it in the fridge for up to 5 days.
- Freezer – Portion the soup into individual servings and place them in freezer-safe, sealable bags. You can store them flat in the freezer for up to 2 months. Defrost the soup in the fridge before reheating.
- To Reheat – Heat the soup in a pot on the stove over medium heat until hot. Or, place it in a microwave-safe bowl and heat for a minute at a time. Stir the soup and keep reheating it as necessary.
More Veggie Soup Recipes
If you try this asparagus potato soup recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Asparagus Potato Soup
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, sliced
- 2 carrots peeled and sliced into rounds
- 1 potato peeled and chopped
- 1 bunch asparagus, chopped, with the woody ends trimmed and discarded
- 2 cups baby spinach
- 6 cups water
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon ground black pepper
Instructions
- In a large pot, heat the olive oil over medium heat. Add the garlic, carrots, and a pinch of salt, and cook until they are softened, about 3-4 minutes. Add the asparagus and stir to combine, then cook for a few minutes more until the asparagus is slightly softened.
- Add the water and chopped potatoes, then bring to a boil over medium heat. Lower to a simmer and cook until the vegetables are soft. Add the spinach leaves and cook until they are wilted.
- Turn off the heat, stir in the salt and pepper, and, using an immersion blender (or, carefully transfer the soup to a blender), puree the soup until it is smooth and no chunks or threads of vegetables are visible. Add a little more water if you wish for a thinner soup.
Notes
- Use an immersion blender. I love leaving the ingredients in the pot and using an immersion blender to puree them into a smooth soup. Be careful though, because the vegetables and liquid will be hot (I still prefer this method to pouring the hot soup into a blender and then back into the pot!).
- Add more spinach. I LOVE spinach and often throw a few more handfuls into the soup than the recipe calls for.
- Use broth. For an extra flavorful soup, use vegetable broth rather than water (or if you're not a vegetarian you could also try chicken broth).
- Add cream. If you want to add a little extra luxurious touch, stir in a little heavy cream to each bowl before serving, or try a swirl of sour cream or Greek yogurt (dairy-free if needed).
LesleyG says
Beautiful post.
I have been feeling so fortunate that all day my biggest problem at the moment is that my toes are cold from sitting inside my shoes.