Creamy Asparagus and Potato Soup

Creamy Asparagus and Potato Soup

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Adjust Servings:
1 bunch, sliced Green Asparagus
2 Tablespoons Extra Virgin Olive Oil
1, diced Shallot
2, minced Garlic Cloves
2 medium, peeled & diced Gold Potatoes
6 cups Vegetable Broth
1.5 teaspoons Sea Salt
0.5 teaspoon Ground Black Pepper
0.25 cup Plant Cream
0.25 cup, grated Parmesan (optional)

Creamy Asparagus and Potato Soup

  • 30 Minutes
  • Serves 4
  • Easy




This creamy asparagus and potato soup is pure comfort food!

I love making soup. It’s usually pretty easy, packed with vegetables, flavor and very filling.

Soup is also a great way to use up leftovers. In this recipe, asparagus and potato are used.

The green asparagus gives this soup it’s beautiful green color and the potato adds the creamy consistency.

For an added level of creaminess, I am adding plant cream. You can also use full-fat coconut milk or heavy cream.

Since I like keeping it lactose free but still love a cheesy element in this soup, grated parmesan is great. You can use vegan or regular.

Hard cheeses, like cheddar and parmesan, as well as matured cheeses such as brie, camembert and feta contain virtually no lactose because of the way they are made.

If you want to keep it fully vegan and don’t care for vegan cheese, nutritional yeast is also a great addition for a bit of a cheesy flavor.

Nutritional yeast can be used to add extra protein, vitamins, minerals and antioxidants.

Studies suggest that nutritional yeast may help protect against oxidative damage, lower cholesterol and boost immunity.

This soup is made in one pot then blended until creamy. It doesn’t get easier than that!

Please leave your review for this creamy asparagus and potato soup recipe below.

For questions, it’s always best to reach me via Instagram.




Get a Soup Pot

Heat a large soup pot on medium-high heat then add the olive oil and diced shallot and diced potato.

Stir and sauté for 3-4 minutes then add the crushed garlic. Stir and cook for another minute then add the vegetable broth.

Bring to a simmer and cook uncovered until the potatoes are fork tender.

Next, add the asparagus spears, salt and black pepper. Simmer until the asparagus is cooked, about 3-4 minutes.

Keep a few asparagus pieces for garnish if desired.


Blend The Soup

Using an immersion blender or standing blender, blend the soup until smooth.

Add the grated parmesan cheese and plant cream. Stir to combine then taste and adjust seasoning if needed.



Ladle the asparagus soup into warm bowls then garnish with the reserved asparagus pieces, freshly cracked black pepper, parmesan cheese, and a drizzle of plant cream.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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