Asparagus Soup
This creamy asparagus soup recipe tastes decadent, but it gets its velvety texture from pureed potatoes and Greek yogurt. Easy and delish!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Ingredients
- 3 slices thick cut bacon (optional)
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped leeks white and light green parts; or swap yellow onion or shallot
- 2 medium Yukon gold potatoes peeled and cut into ½-inch dice (about 10 ounces)
- 2 cloves garlic minced
- 3 cups low-sodium vegetable broth or chicken broth
- 2 pounds asparagus trimmed and cut into 1-inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup 2% Greek yogurt plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)
Instructions
- If preparing with bacon: Prepare it according to this guide for Oven Baked Bacon or Air Fryer Bacon. Crumble or dice and set aside.
- Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the broth, asparagus, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
- With an immersion blender, puree the soup until smooth. (You can also carefully pour it into a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes.
- Add in the Greek yogurt.
- Stir, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.
- Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.
Notes
- VEGETARIAN OPTION: Omit the bacon. For some crunch, try swapping for the roasted chickpea “croutons” in my recipe for Caesar Shaved Brussels Sprouts Salad.
- VEGAN OPTION: Omit the bacon and the Greek yogurt. To make a creamy asparagus soup vegan, try swapping for your favorite non-dairy yogurt.
- TO STORE: Store leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently on the stovetop or in the microwave until heated through.
- TO FREEZE: You can freeze asparagus soup for up to 3 months in a freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4), without baconCalories: 329kcalCarbohydrates: 37gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 19mgPotassium: 1057mgFiber: 9gSugar: 8gVitamin A: 2115IUVitamin C: 39mgCalcium: 120mgIron: 6mg
