Cream of Asparagus Soup Recipe

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"I associate asparagus with spring-time...and its beautiful green color with new life," shares Lynn Vogel of Pittsburgh, Pennsylvania. "That's why this delightful soup is the perfect started to our family's Easter dinner each year."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 3 medium leeks (white portion only), chopped
  • 3 tablespoons butter
  • 4 cups chicken broth
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups diced peeled potatoes
  • 1/8 to 1/4 teaspoon white pepper
  • 1/2 cup 2% milk
  • 1 tablespoon minced fresh parsley

Nutritional Facts

One serving (1 cup) equals 178 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 748 mg sodium, 22 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch 1 vegetable


  1. In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  2. In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley. Yield: 6 servings.
Originally published as Cream Of Asparagus Soup in Taste of Home April/May 2001, p17

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Reviewed Mar. 19, 2012

"I used yukon potatoes and added 1/2 tsp. salt and fresh thyme. Salt was not needed. This was delicious! I was not sure it was going to have the flavor I was looking for, but it was better than I expected. I will be using this recipe from now on."

Reviewed Mar. 24, 2010

"This soup was very tasty and I will be making it again. Thanks Lynn for sharing this recipe!"

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