Creamy Asparagus-Potato Soup

Name: Creamy Asparagus-Potato Soup
Total time: 30 min
Ingredients: 1 tablespoon extra-virgin olive oil plus 1 1/2 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 (1/4 inch); Sliced scallion greens for garnish

Rating: 4.29 stars

7 Ratings
7 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, March/April 2015

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Low-Calorie

High Fiber

Dairy-Free

Vegetarian

Healthy Immunity

Healthy Pregnancy

Low Added Sugars

Nutrition Info

Ingredients

1 tablespoon extra-virgin olive oil plus 1 1/2 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 (1/4 inch)
Sliced scallion greens for garnish

Directions

Step 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.)

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Step 2

Meanwhile, heat the remaining 1 1/2 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.
Step 3

Serve the soup topped with the croutons and scallions, if desired.

Nutrition Facts

Serving Size: 1 cup soup & about 2 Tbsp. croutons

Per Serving:

190 calories; protein 5.2g; carbohydrates 22.1g; dietary fiber 4.6g; sugars 4.2g; fat 9.6g; saturated fat 1.4g; vitamin a iu 1122.1IU; vitamin c 12.1mg; folate 170.2mcg; calcium 70mg; iron 1.8mg; magnesium 35.8mg; potassium 428.5mg; sodium 346.7mg; thiamin 0.3mg; added sugar 1g.

Exchanges:

1 starch, 1 vegetable, 1 1/2 fat

Reviews (7)

Read More Reviews

7 Ratings

5 star values: 3
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Emily Smith

04/20/2017

Absolutely delicious! I'm on a low carb diet and sick of eating eggs for breakfast.. my next favorite thing to eat is soup. Browned some bacon bits in the pan and then removed them before putting the veg in. I used red onion and some spring onions I had left over in the fridge.. Also added a garlic clove. This turned out fabulous! Used bacon bits on top instead of the croutons. Read More

EatingWell User

04/16/2016

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. Read More

Hummingbird

03/14/2019

Definitely needs some garlic and more chicken broth. And salt and pepper. Read More

Becky

04/04/2018

This was delicious! I did roast the asparagus and potato for extra flavor and I added fresh dill at the end. I ate it for dinner last night and lunch today. I love it! Read More

Ashley

02/27/2017

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. Read More

Michemouse

04/20/2015

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 Read More

Anna Marie Lewallen

03/13/2017

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! Read More

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Creamy Asparagus-Potato Soup

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (7)

All Reviews for Creamy Asparagus-Potato Soup

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Creamy Asparagus-Potato Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (7)

All Reviews for Creamy Asparagus-Potato Soup