Asparagus Soup Recipe

5 from 4 votes

This Healthy Asparagus Soup Recipe is loaded with fresh asparagus, leeks, and potatoes, then topped with Greek yogurt for a silky smooth soup that is so delicious.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings:

Author: Rena

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