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The Best Asparagus Soup
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5 from 1 vote

Creamy Asparagus Potato Soup

Have quite a bit of asparagus on hand and not sure how to preserve it or need a recipe idea? I'm sharing a creamy asparagus potato soup recipe. And how to preserve asparagus for the winter.
Course: Side Dish, Soup
Cuisine: American
Author: This Worthey Life

Ingredients

  • 1 pound of steamed asparagus
  • 1 pound cooke red skin potatoess cut in half
  • 3 1/2 - 4 cups vegetable or chicken bone broth
  • 3 medium baby Portabella mushrooms sliced thin
  • Sprig of fresh parsley chopped
  • 3 tablespoons extra virgin olive oil divided
  • 1 cup bread cut into cubes
  • 1 tablespoon unsalted butter
  • 1 tablespoon Old Bay Seasoning
  • 2 stalks green onion sliced
  • shredded smoked Gouda cheese (as a topping)

Instructions

  • Fill a medium-sized stockpot with water and add the red-skin potatoes. Place it over med-high heat. Cook until the potatoes are fork-tender—about 15 minutes.
  • Using a slotted spoon, remove the potatoes, add the bag of preserved asparagus, and boil the bag for an additional 8 minutes.
  • Remove the bag and, using a pair of kitchen shears, cut the bag open.
  • Pour the water out of the stockpot and add the potatoes, asparagus, mushroom, and parsley. Add the 4 cups of vegetable or chicken bone broth.
  • Place the stockpot over medium heat.
  • Using a wand mixer, pulse the ingredients until the mixture is smooth.
  • Add a tablespoon of Old Bay seasoning.
  • Add sea salt and freshly ground black peppercorns to taste.
  • Serve with bread croutons, shredded smoked Gouda cheese, trimmed green onions, and a drizzle of extra virgin olive oil.