If you’re looking for a light, feel-good meal that’s still hearty and comforting, this potato asparagus soup recipe hits all the right notes. It’s naturally plant-based, gluten-free, and dairy-free—yet still creamy, cozy, and full of flavor. With fresh seasonal veggies, a bright splash of lemon, and a silky texture thanks to a quick blend, this bowl tastes like spring sunshine (with zero fuss).
Jump to:
The backstory.
This soup is pure spring in a bowl—light, fresh, and full of feel-good vibes. After a long winter of hearty stews, I was craving something that felt like sunshine: bright asparagus, tender potatoes, and a splash of lemon to wake everything up. It’s the kind of recipe that makes you want to fling open the windows, put on your favorite playlist, and sip soup barefoot in the kitchen.
xoxo Kori
It's a must-make.
This potato asparagus soup recipe is light, nourishing, and packed with flavor—here’s why it’s a keeper:
- It’s easy- you’ll only need one pot and minimal prep, making it perfect for weeknights when you want something quick but homemade.
- It’s bursting with fresh flavor- the asparagus, lemon juice, and herbs make it taste like pure spring sunshine in a bowl.
- It’s great for leftovers- this soup keeps well in the fridge and gets even more flavorful after a day or two—perfect for meal prep.
- It’s healthy- naturally plant-based, gluten-free, and dairy-free—but still feels totally satisfying.
Nothing says spring like a bowl of light and bright, fresh, feel-good plant-based potato asparagus soup simmering on the stove!
Let’s talk texture and flavor.
The first spoonful is silky and comforting, with delicate floral notes from fresh asparagus, buttery diced potatoes, and a burst of brightness from lemon juice. There’s just enough texture to keep each bite interesting—smooth from the blender and chunky from the reserved veggies. A sprinkle of grated parmesan cheese (or its vegan cousin) adds a savory edge that ties it all together beautifully.
What you'll need.
Here’s what you’ll need to make this cozy potato asparagus soup recipe—just a handful of fresh veggies, herbs, and simple pantry staples:
- Olive oil: adds a rich, savory base and helps soften the veggies as they cook.
- Vegetable broth: helps infuse everything with a savory flavor while keeping this recipe plant-based.
- Fresh lemon juice: adds a bright, citrus flavor for balance.
- Vegetables: You’ll need chopped leeks, celery, carrots, fresh asparagus (cut into 1-inch pieces), and either red or Yukon gold potatoes. These all come together to create a nutrient-packed base that’s vibrant and comforting.
- Seasonings: we’re keeping it simple with kosher salt, ground black pepper, and optional red pepper flakes for a little kick. Don’t skip the ground black—it helps balance the sweet, earthy tones of the veggies.
- Herbs: fresh thyme elevates the flavor with a bright, garden-fresh finish.
- Optional: grated parmesan cheese (dairy or vegan)
- Garnish: extra-grated parmesan cheese and chopped chives make the perfect finish.
Customize it your way.
Customize this asparagus soup recipe to match your cravings or dietary needs. It’s flexible, fun, and full of possibilities!
- White beans for extra creaminess and protein.
- Make it creamier by adding in oat milk, half and half, cream, or a dairy or vegan sour cream.
- A handful of spinach stirred in at the end for bonus greens.
- Roasted asparagus tips on top for texture and depth.
- A splash of heavy cream or oat milk for that extra-luxurious finish.
- Crumbled bacon, sliced smoked sausage, or rotisserie chicken for a meat-lover’s twist.
Flexible dietary swaps.
Want to make it your way? Here are some healthy alternatives for this soup:
- Dairy-Free: skip the parmesan cheese or use a dairy-free version- this recipe is dairy-free on its own!
- Gluten-Free: naturally gluten-free—just double-check your broth label to be safe.
- Vegetarian: this soup is already vegetarian when made with vegetable broth.
- Vegan: skip the cheese or use your favorite plant-based alternative, and use vegetable broth.
- High Protein: add white beans, lentils, or shredded chicken (for the carnivores in your house).
How to make asparagus potato soup.
Let’s make this easy, creamy asparagus soup from scratch!
Saute
Heat oil in a soup pot, add leeks, celery, and carrots. Saute until the vegetables are soft.
Simmer
Add potatoes, asparagus, stock, and thyme. Bring to a boil, reduce heat, and simmer until done.
Blend & Finish
Blend half the soup using an immersion blender. Return to the pot, add lemon juice, chives, and parmesan. Season and serve.
How to serve it.
This asparagus potato soup recipe is springtime comfort in a bowl. Here’s how I love to serve it:
- With a chunk of crusty bread to soak up all that goodness!
- Topped with chopped asparagus tips or roasted asparagus for texture.
- Paired with a crisp green salad and fresh lemon vinaigrette.
- Served as a starter at a spring brunch or holiday dinner.
- Packed in a thermos for a cozy lunch on the go- yum!
Kori's tips.
- Fresh lemon juice beats bottled every time. Trust me!
- Want more texture? Reserve some asparagus and potatoes before blending and stir them in after.
- Don’t skip the olive oil sauté step—it adds rich depth to the base.
- This soup tastes even better the next day—perfect for make-ahead meal prep.
FAQ's
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days.
Yes! Freeze in individual portions for up to 2 months. Thaw it in the fridge overnight before reheating.
Microwave: Heat in a microwave-safe bowl in 60-second bursts, stirring between.
Stovetop: Reheat in a small pot over medium heat, stirring frequently and adding broth if needed.
📌 Be sure to save this pin to Pinterest for later!
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Spring Potato Asparagus Soup Recipe
Ingredients
- 3 tablespoons olive oil (dairy or vegan butter may be used)
- 1½ cup leeks (white part only, trimmed and rinsed; slice in half lengthwise then cut into ¼" slices.
- 1 cup celery (½" diced)
- 1 cup carrots (½" diced)
- 1 pound asparagus (trimmed and cut into 1" pieces)
- 1 pounds new potatoes (red or white, unpeeled and diced)
- 8 cups vegetable stock
- 2 teaspoons fresh thyme leaves (chopped)
- ¼ cup fresh chives + extra for garnish (chopped)
- 2 tablespoons lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Optional: ¼ cup freshly grated parmesan cheese (dairy or vegan alternative)
Instructions
- Heat the olive oil in a soup pot. Add the leeks, celery, and carrots. Cover and sweat the vegetables over medium-low heat until they are softened, about 6 to 10 minutes.
- Add the potatoes, asparagus, stock, salt, pepper, and thyme. Bring to a boil. Reduce the heat, cover, and simmer 20 to 25 minutes, or until the potatoes are fork tender.
- Spoon about half of the soup into a blender and blend until smooth. (Alternatively, using an immersion blender, blend the soup until half of the contents are blended). Return the blended soup to the pot and add the lemon juice, chives, and parmesan (if using). Adjust seasoning to taste and serve.
Kori's Tips
Add white beans for extra protein and fiber. Stir in spinach at the end until wilted. Swap veggie broth with chicken broth, or add rotisserie chicken for a heartier, high-protein version. MAKE IT CREAMY:
Use cashew cream, blended white beans, or oatmilk for a dairy-free option. Stir in ½ cup heavy cream or half and half for a creamy finish. TIPS:
- Freshly squeezed lemon juice will give you the best flavor.
- Want more texture? Reserve a handful of chopped asparagus and potatoes to stir in after blending for a hearty bite.
- Make it ahead: This soup stores beautifully—flavors deepen after a day in the fridge. Just add a splash of broth when reheating.
Nutrition
© 2025 Seeking Good Eats™
Comments
No Comments