Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large yellow onion, chopped, 2 cloves garlic, minced
- Add the cubed potatoes and the cut asparagus to the pot. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes, 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces, 4 cups low-sodium vegetable broth
- Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes and asparagus are very tender when pierced with a fork.
- Carefully transfer about half of the soup mixture to a blender. Blend until smooth and creamy. For an immersion blender, you can blend directly in the pot, ensuring you leave some chunks for texture if desired, or blend until fully smooth. Return the blended soup to the pot with the remaining soup.
- Stir in the almond milk, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the milk, as it can curdle.1 cup unsweetened almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Taste the soup and adjust salt and pepper as needed.1/2 teaspoon salt, 1/4 teaspoon black pepper
- Ladle the Healthy Creamy Asparagus Potato Soup into bowls. Garnish with your favorite toppings, such as freshly chopped chives, a dollop of Greek yogurt or a swirl of cream for extra richness, or some crunchy homemade croutons. You can also reserve a few blanched asparagus tips for a beautiful presentation.fresh chives, a swirl of cream or Greek yogurt, croutons, extra asparagus tips
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it chills due to the potatoes. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently. You may need to add a splash of vegetable broth or milk to reach your desired consistency. Avoid boiling aggressively. If freezing, it's best to do so before adding the almond milk.
