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Cream of Asparagus Soup

"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


  • 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


  • 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.
  • 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.
Nutrition Facts
1 cup: 178 calories, 8g fat (4g saturated fat), 17mg cholesterol, 748mg sodium, 22g carbohydrate (0 sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

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Average Rating:
  • booklover1
    Apr 23, 2017

    This soup was easy to make and very tasty. I used fat-free, low-sodium chicken broth and did not need to add salt. I used the higher amount of white pepper suggested.

  • Ginkeez
    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.

  • NJ_mommy_1
    Mar 24, 2010

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

  • krystaljoy
    Feb 12, 2010

    No comment left

  • Marlee
    Apr 10, 2007

    No comment left