Creamy Asparagus Potato Soup (Gluten-Free)

Comforting and creamy, this delicious asparagus potato soup is full of flavor. Pair it with croutons or crusty bread for the perfect appetizer or light meal for spring! Ready in just 40 minutes, this cream of asparagus soup is also gluten-free, and can easily be made dairy-free too.

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A Big Bowl of Comfort 🥣

When the weather’s still chilly outside, there’s nothing that beats digging into a piping hot bowl of soup – especially when it’s hearty and creamy.

Some delicious soups we love include potato soup, cream of mushroom soup, and this carrot turmeric soup.

Asparagus Season

Now that spring is almost here, it’s time to take advantage of the much anticipated asparagus season and make this velvety asparagus and potato soup.

Enjoy it as an appetizer, or even as a lighter meal for this season.. along with homemade gluten-free croutons or fragrant garlic bread. Either way, I know you’ll be drinking bowl after bowl of this creamy soup this spring!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making this cream of asparagus soup with potato are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: All you need to do is cook simmer the veggies in the broth before blending it until super creamy – all under 40 minutes (homemade cream of asparagus doesn’t get any easier than this!).
• Totally Gluten-Free with Dairy-Free Options: The best part is that this potato and asparagus soup is 100% gluten-free, and can easily be made dairy-free too (I show you how in the recipe notes). This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this creamy asparagus potato soup recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

How to Make Asparagus Potato Soup (Step by Step):

Cook Veggies and Simmer

Sauté Shallots and Garlic: Melt butter in a medium pot or saucepan, and then sauté the diced shallots in the melted butter over low heat for 5 minutes, stirring. Add minced garlic and cook for 1 more minute.

Add Potatoes: Add the diced potatoes, stir, and sauté for another 2 minutes.

Add Broth and Simmer: Pour in broth, cover, and simmer over medium-low heat for 15 minutes.

Add Asparagus: Trim the asparagus, cut into 1-inch pieces, and add to the pot with salt and pepper. Simmer for another 10 minutes.

Blend Until Creamy

Blend Until Smooth: Scoop out some of the broth and set aside, then transfer the rest of the soup ingredients to an electric blender and blend until smooth, adding more broth as needed for the desired consistency.

Return to Pot and Add Parmesan: Return soup to the pot, add Parmesan cheese, then cook for 5 more minutes, stirring.

Stir in Cream and Juice: Stir in cream and lemon juice, then turn off the heat after 1 minute.

Serve and Enjoy: Garnish the gluten-free asparagus soup with asparagus tips, dill, ground black pepper, cream, Parmesan, and gluten-free croutons.

Dish by Dish Tips/Tricks:

• Make it Dairy-Free: If you are dairy-intolerant, or would simply like to make this recipe dairy-free or vegan, simply use dairy-free butter, dairy-free heavy cream, and dairy-free parmesan.
• No High-Speed Blender? If you don’t have an electric blender, a food processor or an immersion blender will work just as well.
• For a Kick of Heat: Add a pinch of cayenne pepper or ground paprika if you like your soup with a little heat.
• Storing: To store, place the cooled cream of asparagus soup in an airtight container and store for up to 4 days. Reheat the soup in the microwave or on the stovetop before serving.

What to Serve with this Potato Asparagus Soup:

• Homemade Croutons (Gluten-Free, Vegan)
• No-Knead Artisan Bread (Gluten-Free, Dairy-Free)
• Irish Soda Bread (Gluten-Free, Vegan)
• Garlic Bread (Gluten-Free, Vegan)

Some Favorite Soup Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Creamy Asparagus Potato Soup (Gluten-Free)

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• Author: Felicia Lim
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Comforting and creamy, this delicious asparagus potato soup is full of flavor. Pair it with croutons for the perfect appetizer or light meal for spring! Ready in just 40 minutes, this cream of asparagus soup is also gluten-free, and can easily be made dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons butter
• 1 shallot, finely chopped (1 tablespoon chopped)
• 1 small potato, peeled and diced
• 2 1/2 cups vegetable broth
• 2/3 pound asparagus, trimmed and cut into 1-inch pieces
• 5 tablespoons grated Parmesan
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

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Instructions

1. Sauté Shallots and Garlic: Melt butter in a medium saucepan or pot. Sauté the sliced shallots in butter over low heat for 5 minutes, stirring. Add minced garlic and cook for 1 more minute.
2. Add Potatoes: Add the diced potatoes, stir, and sauté for another 2 minutes.
3. Add Broth and Simmer: Pour in the vegetable broth, cover, and simmer for over medium-low heat for 15 minutes.
4. Add Asparagus: Trim the asparagus, cut into 1-inch pieces, and add to the pot with salt and pepper. Simmer for another 10 minutes.
5. Blend Until Smooth: Scoop out some of the broth and set aside, then transfer the rest of the soup ingredients to an electric blender and blend until smooth, adding more broth as needed for consistency.
6. Return to Pot and Add Cheese: Return soup to the pot, add Parmesan cheese, then cook for 5 more minutes, stirring.
7. Stir in Cream and Juice: Stir in cream and lemon juice, then turn off the heat after 1 minute.
8. Serve and Enjoy: Garnish the potato asparagus soup with asparagus tips, dill, pepper, cream, Parmesan, and gluten-free croutons.

Notes

Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use dairy-free butter (vegan butter) instead.

Shallot: I used shallots, but you can also use 1 tablespoon of finely chopped red onions instead.

Potato: I added a potato for extra thickness. I like russet potatoes, but feel free to use whichever potatoes you have on hand.

Broth: I used vegetable broth to keep this potato asparagus soup recipe vegetarian, but feel free to use other types of broth (such as chicken broth or beef broth) if you prefer.

Asparagus: I used fresh asparagus, but you can also use frozen asparagus if you prefer.

Parmesan cheese: If you are lactose-intolerant, go ahead and use dairy-free parmesan cheese instead.

Heavy Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.

Lemon Juice: For the best flavor, I recommend using fresh lemon juice, but if you don’t have fresh lemons, bottled lemon juice will work too.

Storing: To store, place the cooled cream of asparagus soup in an airtight container and store for up to 4 days. Reheat the soup in the microwave or on the stovetop before serving.

• Prep Time: 5 mins
• Cook Time: 35 mins
• Category: Soups
• Method: Stovetop
• Cuisine: Western