When it’s still a cold spring day or a rainy day and you’re still looking for something to warm you up, this Cream of Asparagus and Potato Soup is the perfect recipe and will hit the spot. It’s an ideal blend of comfort and spring freshness and it's a great way to kick off a spring dinner party. I served this at one of my dinner events and it was a hit!
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My favorite part about this dish is scooping up this creamy soup with its playful toppings. The crispy pancetta brings a satisfying savory crunch, while the dollop of cream not only enhances the presentation but also adds a luxurious richness. And the mild sharpness of the chives give a refreshing brightness to the asparagus flavor.
Asparagus is a true star of the spring season and I love eating produce in season. Not only are they more affordable but I learned in my Nutritional Therapy Practitioner training that it’s the time they provide the most nutrition.
If you're looking for more delicious soups, try this French Onion Mushroom Soup with Miso or this Butternut Squash Shrimp Bisque.
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Notes and Variation of the Ingredients
- Asparagus: Trim off the tough ends before chopping them into bite-sized pieces.
- Potatoes: Opt for starchy potatoes like Russet or Yukon Gold potatoes, as they will give a creamy texture to the soup when cooked.
- Pancetta: This Italian bacon adds a rich, savory flavor to the soup. You can also use bacon here. If you prefer a vegetarian option, feel free to omit. You can also add toasted pine nuts or croutons to achieve that same level of crunch.
- Broth: I use chicken stock here but you can use vegetable stock or vegetable broth. You can use store-bought broth or make your own for a homemade touch.
*See recipe card for full list of ingredients and quantities.
How To Make this Soup
- In a large Dutch oven or large pot, heat the oil over medium heat. Add the diced pancetta and cook for 5-7 minutes until golden brown and crisp. Use a slotted spoon to transfer the pancetta to a small dish lined with paper towels to drain excess oil.
2. In the same pot, add the sliced leeks, minced garlic, chopped asparagus, diced potatoes, and thyme. Season with salt and pepper. Cook for about 5 minutes until the leeks are translucent and fragrant.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 20 minutes on medium-low heat or until the potatoes are fork-tender.
4. Using a blender, carefully blend the soup in batches until it has a smooth texture. Return the blended soup to the Dutch oven.
5. Stir in the heavy cream and fresh lemon juice. Season with additional salt to taste, if needed.
6. To serve, ladle the soup into bowls. Top each serving with the crispy pancetta, a drizzle of additional cream, and a sprinkle of chopped chives.
Storage And Reheating Tips
If you have any leftovers, you can store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the soup to a large saucepan and gently warm it over medium heat until heated through. And there you have a last minute lunch!
You can keep in the freezer in an air tight container or freezer bags for up to 3 months. Let it thaw in the fridge then reheat in saucepan or microwave.
Soup pairings
- Crusty Bread or Croutons: Serve slices of warm crusty bread on the side for dipping into the creamy soup. You can also cut your bread into cubes and toast them in the oven with some olive oil to make croutons.
- A light, refreshing appetizer like these Endive and Blue cheese Bites.
Cream of Asparagus and Potato Soup
Equipment
- 1 dutch oven or large pot
- 1 Blender
Ingredients
- 2 tablespoons olive oil
- 4 oz pancetta diced
- 1 medium leek white and light green parts sliced
- 3 cloves garlic peeled and diced
- 1 large potato peeled and diced
- 1 lb asparagus tough ends trimmed, chopped into 1 inch pieces
- 4 cups chicken stock
- ¼ cup heavy cream
- 1 teaspoon thyme chopped
- chives finely chopped for garnish
- Kosher salt
- black pepper
Instructions
- In a large Dutch oven or large pot, heat the oil over medium heat. Add the diced pancetta and cook for 5-7 minutes until golden brown and crisp. Use a slotted spoon to transfer the pancetta to a small dish lined with paper towels to drain excess oil.
- In the same pot, add the sliced leeks, minced garlic, chopped asparagus, diced potatoes, and thyme. Season with salt and pepper. Cook for about 5 minutes until the leeks are translucent and fragrant.
- Pour in the broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 20 minutes on medium-low heat or until the potatoes are fork-tender.
- Using a blender, carefully blend the soup in batches until it has a smooth texture. Return the blended soup to the Dutch oven.
- Stir in the heavy cream and fresh lemon juice. Season with additional salt to taste, if needed.
- To serve, ladle the soup into bowls. Top each serving with the crispy pancetta, a drizzle of additional cream, and a sprinkle of chopped chives.
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