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Creamy Asparagus Potato Soup

Prep Time:

30 minutes

Cook Time:

10 Minutes


4 servings


190 calories


  • 1 Tbls extra-virgin olive oil

  • 1 medium shallot (chopped)

  • 3 c vegetable or chicken broth

  • 1 lb asparagus (trimmed & cut in 1-inch pieces)

  • 1 c potato (diced & peeled)

  • 2 tsp prepared horseradish

  • 1/4 tsp salt

  • 1 c whole-wheat bread cubes (1/4 inch)

  • Sliced scallion greens for garnish


Step 1

Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)

Step 2

Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.

Step 3

Serve the soup topped with the croutons and scallions, if desired.

NUTRITION 1 serving (1 c): 190 calories, 5.2g protein, 22.1g carbohydrates, 4.6g fiber, 4.2g sugar, 9.6g fat, 1.4g saturated fat, 346.7mg sodium,

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