Asparagus Potato Soup


  • Immersion Blender or Blender


  • 2 Tablespoons unsalted butter
  • 1 Onion peeled and sliced
  • 3 Tablespoons all-purpose flour
  • 6 Cups low sodium chicken or vegetable stock
  • 2 Potatoes peeled and quartered
  • 1 lb. Asparagus
  • 1 Teaspoon salt
  • ¼ Teaspoon ground black pepper or to taste
  • ½ Cup milk
  • 1 Tablespoon chopped fresh dill
  • 1 Teaspoon lemon zest
  • Grated Parmesan cheese for serving


  • Melt the unsalted butter in a large soup pot and add the sliced onion. Cook, on medium heat, for a few minutes until the onion begins to soften
  • Stir in the all-purpose flour and cook for one minute.
  • Stir in the chicken or vegetable stock.
  • Add the potatoes, asparagus, salt and ground black pepper.
  • Bring to a boil, cover, reduce the heat to low and cook for approximately 20 minutes or until the potatoes are tender.
  • Puree the soup to a smooth consistency. This can be done with a hand (immersion) blender or a traditional blender. If using a regular blender, work in batches so as not to overfill the canister.
  • Return the pureed soup to the pot and stir in the milk, fresh dill and lemon zest.
  • Serve hot with a sprinkling of grated Parmesan.
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