Spring Potato Asparagus Soup Recipe
Spring Potato Asparagus Soup is like a bowl of sunshine—warm, comforting, and bursting with seasonal goodness. It’s loaded with tender potatoes, fresh asparagus, and fragrant leeks, all brightened up with a hint of lemon. Keep it chunky or blend it silky smooth—it’s totally up to you. Naturally plant-based, gluten-free, and dairy-free, it’s a wholesome recipe that fits beautifully into a Mediterranean-inspired whole food way of eating.
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
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS AND ADD-INS:
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:
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
Calories: 174kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 863mgPotassium: 640mgFiber: 5gSugar: 6gVitamin A: 5189IUVitamin C: 28mgCalcium: 60mgIron: 3mg
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