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Asparagus Soup

This creamy asparagus soup recipe tastes decadent, but it gets its velvety texture from pureed potatoes and Greek yogurt. Easy and delish!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 329 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 3 lices thick cut bacon (optional)
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely chopped leeks white and light green parts; or swap yellow onion or shallot
  • 2 medium Yukon Gold potatoes peeled and cut into ½-inch dice (about 10 ounces)
  • 2 cloves garlic minced
  • 3 cups low-sodium vegetable broth or chicken broth
  • 2 pounds asparagus trimmed and cut into 1-inch pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup 2% Greek yogurt plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)

Instructions

    Cup of Yum
  1. If preparing with bacon: Prepare it according to this guide for Oven Baked Bacon or Air Fryer Bacon. Crumble or dice and set aside.
  2. Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  3. Add the broth, asparagus, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
  5. With an immersion blender, puree the soup until smooth. (You can also carefully pour it into a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes.
  6. Add in the Greek yogurt.
  7. Stir, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.
  8. Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.

Notes

  • VEGETARIAN OPTION: Omit the bacon. For some crunch, try swapping for the roasted chickpea “croutons” in my recipe for Caesar Shaved Brussels Sprouts Salad.
  • VEGAN OPTION: Omit the bacon and the Greek yogurt. To make a creamy asparagus soup vegan, try swapping for your favorite non-dairy yogurt.
  • TO STORE: Store leftovers in an airtight container for up to 4 days.
  • TO REHEAT: Warm gently on the stovetop or in the microwave until heated through.
  • TO FREEZE: You can freeze asparagus soup for up to 3 months in a freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1(of 4), without bacon Calories 329kcal (16%) Carbohydrates 37g (12%) Protein 15g (30%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.04g Cholesterol 19mg (6%) Potassium 1057mg (30%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 2115IU (42%) Vitamin C 39mg (43%) Calcium 120mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 329

% Daily Value*

Serving 1(of 4), without bacon
Calories 329kcal 16%
Carbohydrates 37g 12%
Protein 15g 30%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.04g 2%
Cholesterol 19mg 6%
Potassium 1057mg 22%
Fiber 9g 36%
Sugar 8g 16%
Vitamin A 2115IU 42%
Vitamin C 39mg 43%
Calcium 120mg 12%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.