This post may contain affiliate links. Please read our disclosure policy.
If you want an asparagus soup with potatoes and without cream, this Healthy Asparagus Soup Recipe is just for you. A tasty vegetarian soup that’s loaded with fresh asparagus, leeks, and potatoes, then topped with Greek yogurt for a silky smooth soup that is so delicious.
Love vegetable soups? This Asparagus Soup Recipe is vegetarian and right up your alley. It is made with fresh asparagus, leeks, and potatoes, which are cooked until soft and then pureed until ultra-smooth and creamy. I love the extra flavor added with garlic, basil, and pine nuts, plus the cool and refreshing Greek yogurt served on top. Makes for a perfect addition to your dinner table and can easily be made vegan-friendly.
Want to make it a full meal? Try serving this soup alongside my Healthy Ranch Chicken Salad and our favorite Homemade Chia Seed Whole Wheat Bread.
Recipe summary
- It can be served throughout the year. This soup is creamy and hearty enough for a cold winter night, yet refreshing and light enough for an early spring day.
- Made without cream. This recipe cuts out the extra fat from heavy cream and replaces it with Greek yogurt for added protein. You can also serve it without yogurt for a dairy-free or vegan option.
Ingredients You’ll Need
Below is a quick list and visual of the ingredients you will need to make this soup. Full measurements are listed further down in the recipe card.
How to Make Asparagus Soup
- Prep the vegetables. First, chop the leeks and cut the asparagus into 1-inch pieces. Then wash the potatoes under cold running water. Peel and cut into 1/2-inch dice.
- Saute aromatics and leeks. Heat olive oil in a Dutch oven over medium-high heat. Then add garlic and sauté until fragrant. Next, add the chopped leeks and cook until leeks are softened.
- Add potatoes and broth. Stir in the potatoes and broth. Bring the mixture to a boil, then once it starts to bubble reduce the heat to low and simmer until the potatoes are tender, about 10 to 12 minutes.
- Add the asparagus. Stir in the asparagus and cook for 5 minutes longer.
- Puree soup. Remove from the heat and stir in the fresh basil, reserving a few leaves to garnish the soup. Using an immersion blender, puree the soup.
- Season, garnish, and serve! Last, taste and adjust the salt and pepper according to your preference. Then ladle the soup into bowls. Add a dollop of yogurt to each bowl and garnish with fresh basil leaves and pine nuts. Enjoy!
Recipe Tips
- Leeks: Choose leeks that have at least 2-3 inches of clean, white bottom stalks. The tops should be dark green and tightly rolled, not wimpy or soggy looking.
- Yukon gold potatoes: These are my favorite potatoes that I like to use for this recipe since they soften nicely. You can substitute with any other yellow-skinned potato, red potatoes, or sweet potatoes.
- Asparagus: Choose asparagus stalks that are firm and stand up straight. I prefer medium width asparagus stalks. Avoid very thick stalks as they tend to be woodier.
- Greek yogurt: You can leave this out for a dairy-free or vegan option. You can also substitute with a dash of heavy cream on each bowl instead.
- Pine nuts: These also go by pinoli or pignoli. For optional extra flavor, toast them in a dry skillet until golden brown before serving.
- Make sure to cook the leeks, potatoes, and asparagus until very tender so that it easily purees with the immersion blender. This will prevent stringy soup.
How to trim asparagus
Take one stalk of asparagus and, holding the base and middle of the stalk, bend it gently until the stalk snaps. Then line up the rest of the stalks on a cutting board and trim them with a knife so that they are the same size as the snapped stalk. Use the tops of the stalks for this recipe and get rid of the woody ends.
Common Questions
I suggest using fresh asparagus for the end texture, flavor, and nutrients. But you can use frozen if needed. You may need to add the asparagus with the potatoes in order to give them enough boiling time to become very tender before pureeing.
Cool fully, then store in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge, at room temperature for several hours, or in the microwave on the defrost setting. Then reheat on the stove or in the microwave.
I like to reheat soups in the microwave if i am reheating a small amount. If you have a lot leftovers and want to reheat the whole amount, I suggest reheating them in a pot over medium heat until they are heated through. If the soup is too thick, you can thin it out a bit with half a cup of broth or water while reheating it.
More soup recipes
- Homemade Tomato Rice Soup
- Easy Creamy Chicken Noodle Soup
- Easy Creamy Potato Corn Soup with Shrimp
- Creamy Chicken Enchilada soup
- Chicken Mushroom and Wild Rice Soup
- Healthy Broccoli Cheddar Soup
- Easy Stuffed Pepper Soup
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Asparagus Soup Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil, or avocado oil
- 2-3 leeks, chopped (white and light green parts)
- 2-3 garlic cloves, crushed
- 2 medium Yukon gold potatoes, (about 12 ounces)
- 4 cups low-sodium vegetable broth , or chicken broth
- 1.25 pounds asparagus, ends trimmed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts
Instructions
- Chop the 2-3 leeks and cut the asparagus into 1-inch pieces.
- Wash the 2 medium Yukon gold potatoes under cold running water. Peel and cut into 1/2-inch dice.
- Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat. Add 2-3 garlic cloves and sauté until fragrant.
- Add chopped leeks, cook until leeks are softened.
- Stir in the potatoes and 4 cups low-sodium vegetable broth . Add ½ teaspoon kosher salt and ¼ teaspoon black pepper. Bring the mixture to a boil, then once it starts to bubble, reduce the heat to low and simmer until the potatoes are tender, about 10 to 12 minutes.
- Stir in the 1.25 pounds asparagus and cook for 5 minutes longer.
- Remove from the heat and stir in the 1 cup fresh basil leaves, reserving a few leaves to garnish the soup. Using an immersion blender, puree the soup.
- Taste and adjust the salt and pepper according to your taste.
- Pour the soup into bowls. Add a dollop of yogurt from the ½ cup plain Greek yogurt to each bowl. Garnish with fresh basil leaves and pine nuts from the 2 tablespoons pine nuts. Enjoy!
Notes
- Leeks: Choose leeks that have at least 2-3 inches of clean, white bottom stalks. The tops should be dark green and tightly rolled, not wimpy or soggy looking.
- Yukon gold potatoes: These are our favorite potatoes for this recipe since they soften nicely. You can substitute with any other yellow-skinned potato, red potatoes, or sweet potatoes.
- Asparagus: Choose asparagus stalks that are firm and stand up straight. I prefer medium width asparagus stalks. Avoid very thick stalks as they tend to be woodier.
- Greek yogurt: You can leave this out for a dairy-free or vegan option. You can also substitute with a dash of heavy cream on each bowl instead.
- Pine nuts: These also go by pinoli or pignoli. For optional extra flavor, toast them in a dry skillet until golden brown before serving.
- Make sure to cook the leeks, potatoes, and asparagus until very tender so that it easily purees with the immersion blender. This will prevent stringy soup.
- Storage: Cool completely, then store in an airtight container in the fridge for 3-5 days.
- Freezing: Cool completely, then store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature, then reheat it on the stove or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing I used sweet potatoes and cayenne peppers from the garden for mine it is delicious froze some as well to save for winter/fall.
Amazing. Thanks for the feedback.
I made a big pot of the asparagus soup to freezer same , so so tasty I give some to my daughter in low , she said delicious and want the recipe.
She already has prepared quite a few of your recipes, they all enjoy very much .
Thanks Rena .
Amazing. Thank you Grace