Imagine a soup so velvety and luxurious that it transforms humble vegetables into a culinary masterpiece. Our Asparagus Red Potato Soup is not just another recipe—it's a creamy, comforting journey that will tantalize your taste buds and warm your soul. With its vibrant green asparagus, hearty red potatoes, and rich, silky texture, this soup promises to elevate your home cooking from ordinary to extraordinary. Get ready to impress your family and friends with a dish that looks like it came straight from a gourmet restaurant kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb asparagus, trimmed and cut into pieces
- 2 medium red potatoes, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Trim the asparagus by cutting off the tough ends and then cut the spears into 1-2 inch pieces. Rinse the asparagus under cold water and set aside.
- Next, wash the red potatoes thoroughly. Dice them into small cubes, ensuring they are of uniform size for even cooking. Set the diced potatoes aside.
- Peel and chop the onion into small pieces. This will add a depth of flavor to the soup. Set the chopped onion aside with the other prepared ingredients.
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the diced red potatoes to the pot with the sautéed onions. Stir well to combine and cook for an additional 5 minutes, allowing the potatoes to soften slightly.
- Pour in the 4 cups of vegetable broth, ensuring that the potatoes and onions are fully submerged. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Add the prepared asparagus pieces to the pot. Cover and let the soup simmer for about 15-20 minutes, or until the potatoes and asparagus are tender.
- Once the vegetables are cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the 1 cup of heavy cream to the blended soup. This will add richness and creaminess to the final dish. Mix well until fully combined.
- Season the soup with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Return the pot to low heat and warm the soup gently for a few minutes, ensuring it does not boil after adding the cream.
- Once heated through, ladle the Asparagus Red Potato Soup into bowls. Optionally, garnish with a sprinkle of fresh herbs or a drizzle of olive oil before serving.
- Enjoy your delicious homemade Asparagus Red Potato Soup, perfect for a comforting meal!
Tips
- Choose fresh, firm asparagus with tight, green tips for the best flavor and texture.
- Use an immersion blender for smooth blending, but leave some chunks for rustic appeal.
- Don't rush the sautéing process—letting onions caramelize adds depth to the soup's flavor.
- For extra richness, consider using homemade vegetable broth instead of store-bought.
- If you prefer a lighter version, substitute heavy cream with half-and-half or milk.
- Garnish with fresh herbs like chives or parsley to add a pop of color and freshness.
- Allow the soup to simmer gently to prevent cream from separating or burning.
- Taste and adjust seasoning gradually to achieve the perfect balance of salt and pepper.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
