Creamy Asparagus-Potato Soup

Creamy Asparagus-Potato Soup

4 Reviews
From: EatingWell Magazine, March/April 2015

In this fast asparagus soup recipe, potato adds creaminess without adding cream. Double or triple this soup and freeze the leftovers for a quick lunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil plus 1½ tablespoons, divided
  • 1 medium shallot, chopped
  • 3 cups low-sodium vegetable broth or chicken broth
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 cup diced peeled potato
  • 2 teaspoons prepared horseradish, or to taste
  • ¼ teaspoon salt
  • 1 cup whole-wheat country bread cubes ( ¼ inch)
  • Sliced scallion greens for garnish

Preparation

  • Active

  • Ready In

  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
  2. Meanwhile, heat the remaining 1½ tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
  3. Serve the soup topped with the croutons and scallions, if desired.

Nutrition information

  • Serving size: 1 cup soup & about 2 Tbsp. croutons
  • Per serving: 190 calories; 10 g fat(1 g sat); 5 g fiber; 22 g carbohydrates; 5 g protein; 170 mcg folate; 0 mg cholesterol; 4 g sugars; 1 g added sugars; 1,122 IU vitamin A; 12 mg vitamin C; 70 mg calcium; 2 mg iron; 347 mg sodium; 428 mg potassium
  • Nutrition Bonus: Folate (42% daily value), Vitamin A (22% dv), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1½ fat

Reviews 4

March 13, 2017
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By: Anna Marie Lewallen
I substituted a small white onion for the shallot, and added garlic powder, savory seasoning, chili powder, pepper, 3 tbs wasabi horseradish, and a splash of Worcester sauce and white wine vinegar and topped with croutons and cheddar cheese, and fresh ground pepper. Loved this asparagus recipe!
February 27, 2017
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By: Ashley
This soup was great, and very filling. After reading a couple reviews I added in some spices - I put a little more horseradish in, plus sprinkled in cayenne pepper, black pepper, red pepper flakes, oregano, and Tuscan seasoning. I didn't put a whole lot of any of these spices in (I don't like it to be too spicy), but it definitely did the trick, it was tasty and not too much spice, just enough to leave an aftertaste. This was just enough for a two person meal, with some bread, but it could be 4-6 servings if it was just a first course.
April 16, 2016
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By: EatingWell User
I will make this again I made this soup tonight. The asparagus had a really nice flavor. But, for my family it was a bit bland. So, I in this round, I already added three cloves of minced garlic, so when I make it again, because it was so easy, I will add more spice, aka heat, to it. But I love how quickly it can get to the table, that is a total bonus point. I also love that there is no added dairy or flour. Perfect recipe for a gluten/dairy free household. Pros: Fast and easy to get to the table Cons: A tad bland.
April 20, 2015
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By: Michemouse
Better with a bit of bacon and chives This soup was okay as is. But, it was great with a bit of bacon and chives. Served with Spinach, candied pecans, pears/cranberry salad . Also offered baguette for those who are not gluten-free (GF). Pros: Quick, Easy, dairy-free, gluten-free Cons: A bit flat until you add the bacon & chives