Creamy Asparagus and Potato Soup
Makes: 9 cups
Total Time: 40 minutes
Hands-On Time: 40 minutes
Nice to Know: This soup can be made up to 2 days ahead and served hot or cold.
Do not freeze this soup, as the texture will change.
2 tablespoons (1/4 stick) unsalted butter
1/2 medium yellow onion, medium dice
1/2 teaspoon dried thyme leaves (or 1 teaspoon finely chopped fresh thyme leaves)
Freshly ground black pepper
1 1/2 pounds russet potatoes (about 3 medium), peeled and cut into medium dice
3 cups water
2 cups low-sodium chicken or vegetable broth
2 teaspoons kosher salt, plus more as needed
1 bunch asparagus (about 1 pound), stems trimmed and cut into 1-inch pieces
1/3 cup heavy cream
- Melt the butter in a large saucepan or pot (at least 3 quarts) over medium heat. Add the onion and thyme, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- Increase the heat to high. Add the potatoes, water, broth, and measured salt, stir to combine, and bring just to a boil. Reduce the heat to medium low and simmer for 5 minutes.
- Add the asparagus and continue to simmer, stirring occasionally, until the asparagus and potatoes are tender, about 5 to 6 minutes more. Remove the pot from the heat and stir in the cream.
- Using a blender, purée the soup in two batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Taste and season with salt and pepper as needed.