Easy Creamy Asparagus Potato Soup Recipe
Creamy asparagus potato soup with rye croutons, horseradish, and fresh dill. A Polish-inspired spring recipe that's easy to make and ready in 45 minutes.
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Equipment
- large pot or Dutch oven
- sharp knife
- cutting board
- vegetable peeler
- Large spoon or spatula
- skillet or frying pan
- An immersion blender or a standard blender
- measuring cups and spoons
- ladle for serving
Ingredients
For the Soup
- 1 asparagus bunch tips reserved and stalks cut into 1-inch pieces
- 1 leek large, white and light green parts only, sliced and very well rinsed
- 2 Yukon Gold potatoes medium size, peeled and diced
- 1 shallot small, finely chopped
- 2 tablespoons unsalted butter
- 4 cups chicken stock or vegetable stock
- 1/2 cup full-fat sour cream
- 1 to 2 tablespoons prepared horseradish drained slightly, to taste
- 1 teaspoon lemon juice plus more to taste
- 1 tablespoon fresh dill chopped, plus more for serving
- Salt and black pepper to taste
Rye Croutons
- 2 slices rye bread day-old, cut into small cubes
- 2 tablespoons unsalted butter
- 1/2 teaspoon caraway seeds
- 1 teaspoon lemon zest
- Pinch of salt
For Finishing
- 1 tablespoon unsalted butter for the asparagus tips
- dill fronds
- horseradish optional
Instructions
- Trim the tips from 1 asparagus bunchand set them aside. Cut the remaining stalks into 1-inch pieces.
- Slice the 1 leek and thoroughly rinse it to remove any grit.
- Cut the 1 shallot .
- Peel and dice the 2 Yukon Gold potatoes into small chunks.
- In a large saucepan or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add the sliced leek and diced shallot.
- Cook for 6-8 minutes, stirring occasionally, until soft and fragrant but not browned.
- Add the potatoes and chopped asparagus pieces, and stir to coat with butter.
- Stir for about 1 minute to coat everything in the butter.
- Pour in the 4 cups chicken stock, then bring to a gentle boil.
- Reduce the heat and simmer for 15-20 minutes, until the potatoes and asparagus are very tender.
- While the soup simmers, melt 2 tablespoons unsalted butter in a skillet over medium heat.
- Add the 1/2 teaspoon caraway seeds and cook for about 30 seconds, until fragrant.
- Add the 2 slices rye bread cut into cubes and toss well.
- Cook for 5-7 minutes, stirring frequently, until golden and crisp.
- Stir in the 1 teaspoon lemon zest and a pinch of salt. Transfer to a plate to cool.
- In the same skillet, melt 1 tablespoon unsalted butter over medium heat. Add the reserved asparagus tips.
- Sauté for 2–3 minutes, until bright green and just tender. Lightly season with salt.
- Remove the soup from the heat.
- Blend until completely smooth with an immersion blender, or carefully transfer to a blender in batches.
- Stir in the 1/2 cup full-fat sour cream. Add 11 to 2 tablespoons prepared horseradish and the 1 teaspoon lemon juice.
- Stir in the chopped 1 tablespoon fresh dill.
- Taste and adjust with more horseradish, lemon juice, Salt and black pepper as needed.
Notes
Wash the leek really well - slice first, then rinse thoroughly in cold water.
Do not overcook the asparagus tips - keep them bright green and lightly tender.
Blend while the potatoes are hot - the soup becomes noticeably silkier when blended warm.
Add horseradish off heat - stir it in after blending so the sharp flavor stays fresh instead of dulling during cooking.
Nutrition
Serving: 1.5cupsCalories: 398kcalCarbohydrates: 37gProtein: 11gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 62mgSodium: 477mgPotassium: 761mgFiber: 4gSugar: 8gVitamin A: 1037IUVitamin C: 23mgCalcium: 83mgIron: 2mg
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