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This rich and creamy Asparagus Potato Soup with Pears is the perfect blend of tender asparagus, hearty potatoes, and a hint of nutmeg, topped with parmesan for a comforting bowl of warmth. Ready in just under an hour, this soup is perfect for weeknight dinners or special gatherings.

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This time of year, there’s something so comforting about a bowl of warm, creamy soup, especially when it’s packed with fresh, seasonal ingredients. Asparagus potato soup is one of those recipes that I love to serve at cozy Autumn dinners or even at a dinner party as an elegant first course. The mix of tender asparagus and hearty potatoes creates a delicious and creamy texture without being too heavy. One of my secret ingredients is the addition of diced pears, which adds a subtle sweetness and depth that pairs beautifully with the nutty flavors of parmesan and the richness of heavy cream.

This recipe reflects my love for simplicity in the kitchen while still elevating the everyday dinner experience with a twist of flavors. I believe cooking with minimal, fresh ingredients in season can lead to amazing results.

Ingredients

  • Asparagus: Fresh asparagus brings a slightly earthy and mild bitterness to balance the creamy potatoes.
  • Potatoes: Yukon Gold or Russet potatoes add heartiness and make the soup creamy without needing too much heavy cream.
  • Pears: Unexpected, but adds a gentle sweetness to round out the flavors.
  • Heavy cream & Parmesan: These provide richness and a touch of indulgence in the soup.
  • Nutmeg: Adds warmth and depth, complementing the creamy flavors perfectly.
  • Garlic and Onion: Essential aromatics that create a flavor-packed base for the soup.

Additions, Variations, and Substitutions

  • Vegan Option: Swap the butter for olive oil, the heavy cream for coconut milk, and the parmesan for nutritional yeast or a dairy-free parmesan.
  • Broth Choices: Use chicken broth instead of vegetable broth for added richness.
  • Extra Veggies: Add spinach or leeks for more greens or a handful of kale for an extra nutritious boost.
  • Spices: For a bit of heat, try adding a pinch of red pepper flakes or a dash of smoked paprika.

My Expert Tips for Making This Recipe

Choose the Right Potatoes: Yukon Gold or Russet potatoes work best because they break down easily, making the soup creamy and smooth.

Don’t Overcook the Asparagus: Add the asparagus toward the end to maintain its bright green color and fresh taste.

Blend in Batches: If using a blender, blend the soup in batches to avoid overfilling and splattering. If you prefer a chunkier texture, blend just half of the soup and leave the rest unblinded.

How to Make This Recipe

  1. Sauté Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the minced garlic and onion, cooking until softened, about 5 minutes.
  2. Add Pears and Potatoes: Stir in the diced pears and potatoes. Cook for an additional 2-3 minutes.
  3. Simmer the Soup: Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
  4. Add Asparagus: Add the asparagus, nutmeg, salt, and pepper. Simmer for an additional 5 minutes, until the asparagus is tender.
  5. Blend: Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender. Once blended, stir in the heavy cream and parmesan cheese.
  6. Simmer Again: Let the soup simmer on low heat for another 10 minutes to let the flavors meld.
  7. Serve: Serve hot, garnished with extra parmesan cheese or croutons if desired.

Recipe FAQ

Overcooking asparagus can cause it to lose its vibrant color. Add the asparagus later in the cooking process and blend quickly to retain the bright green hue.

Yes! Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of parmesan for a dairy-free option.

Absolutely! This soup freezes well for up to 3 months. Just cool completely, portion it into freezer-safe containers, and thaw in the fridge overnight before reheating.

Tips for Making Ahead, Leftovers, and Storage

  • Making Ahead: This soup can be made a day in advance. Simply store it in the fridge and reheat on the stove over low heat, stirring occasionally.
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a little extra vegetable stock if it thickens too much.
  • Freezing: Let the soup cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

This asparagus potato soup pairs beautifully with a crusty baguette or garlic bread on the side. For a lighter meal, serve alongside a fresh garden salad with a tangy vinaigrette to balance out the richness of the soup. For a more indulgent option, top with crispy bacon bits or a drizzle of truffle oil for an elevated flavor profile.

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Creamy Asparagus Potato Soup Recipe

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Creamy Asparagus Potato Soup made with fresh asparagus, potatoes, and a hint of nutmeg. Perfect for cozy dinners, topped with parmesan and ready in under an hour!

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 onion, minced
  • 3 pears, diced
  • 5 cups vegetable stock
  • 2 medium potatoes, peeled and diced
  • 1 bunch asparagus, chopped
  • ½ cup heavy cream
  • ½ cup parmesan cheese
  • 1 tsp nutmeg
  • Salt and pepper, to taste

Instructions

  1. Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add minced garlic and onion. Sauté until soft and fragrant, about 5 minutes.
  2. Cook Pears: Add diced pears to the pot and cook for an additional 2 minutes until they start to soften.
  3. Add Potatoes and Stock: Add diced potatoes and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.
  4. Add Asparagus and Seasoning: Add the chopped asparagus, nutmeg, salt, and pepper. Simmer for 5 more minutes until the asparagus is tender.
  5. Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches.
  6. Add Cream and Cheese: Stir in the heavy cream and parmesan cheese. Blend or stir until fully incorporated.
  7. Simmer and Serve: Simmer the soup on low heat for 10 more minutes to allow the flavors to come together. Serve with croutons or extra parmesan cheese on top.

Notes

  • Tip: For extra creaminess, blend in additional parmesan or add a splash of sour cream.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently over medium heat, stirring frequently.
  • Optional Add-Ins: Add some cooked bacon or roasted vegetables for extra flavor and texture.

    • Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 266Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 784mgCarbohydrates: 32gFiber: 4gSugar: 12gProtein: 6g
    © Christopher

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