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Asparagus Potato Soup

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  • Prep 15 min
  • Total 45 min
  • Ingredients 12
  • Servings 4
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There is nothing like a delicious asparagus and potatoes soup bowl for those cold early spring nights. This soup is also super easy to make and you can have it ready in less than an hour. Comforting and versatile, you can add more things to it depending on what you have in the refrigerator. Sometimes I like to make it with just leeks, potatoes and parsley. It’s exquisite and definitely has that homemade flavor that everyone loves. It’s easy to make and perfect for those days of the week when you get home exhausted and want something quick.
by Morena Cuadra
Updated Feb 14, 2017
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  • 2 tablespoons olive oil
  • 1 large leek cut into thin slices
  • 3 tablespoons flour
  • 5 cups vegetable stock
  • 2 cups potatoes peeled and diced
  • 2 cups sliced asparagus
  • Salt and pepper
  • 1/2 teaspoon chile flakes (optional)
  • 1 cup of evaporated milk (or Half & Half)
  • Oregano or fresh parsley leaves
  • 1/2 cup thick grated mozzarella cheese
  • Toasted bread


  • 1
    Heat the oil in a saucepan over medium heat. Sauté the leeks until they begin to brown, stirring frequently.
  • 2
    Add the flour, stir well, add the vegetable broth while still moving so that it does not form lumps.
  • 3
    Incorporate the potatoes, cover partially and bring to a boil; lower the heat to medium-low and cook until the potatoes are soft and the soup is creamy.
  • 4
    Add asparagus and cook for 6 more minutes.
  • 5
    Turn off the heat, pour the milk or Half & Half and stir well.
  • 6
    Serve the soup in bowls, sprinkle with a few leaves of fresh oregano or chopped parsley.
  • 7
    Add a spoonful of grated cheese (or to taste). Accompany with bread.

Expert Tips

  • tip 1
    Instead of asparagus you can use broccoli.
  • tip 2
    Don’t have leeks handy? Use half a cup of chopped onion.
  • tip 3
    You can add a tablespoon of cream before serving.

Nutrition Information

No nutrition information available for this recipe
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