White Asparagus and Potato Soup with Chive Cream
A velvety soup blending tender white asparagus and potatoes, topped with a delicate chive-infused cream. This french-inspired soups ready in about 45 minutes pairs white asparagus, unsalted butter, medium yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white asparagus
- 2 medium (about 12 oz) russet potatoes, peeled and diced
- 3 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp fresh chives, finely chopped
- 1 tsp salt
- 1/4 tsp white pepper
Instructions
- Step 1: Snap off the tough ends and peel 1 lb white asparagus, then chop into 1-inch pieces. Peel and dice 2 medium russet potatoes (about 12 oz). In a large pot, melt 3 tbsp unsalted butter over medium heat and sauté 1 medium chopped yellow onion for 5 minutes until translucent and fragrant.
- Step 2: Add the chopped asparagus and diced potatoes to the pot, stirring for 2 minutes. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are tender.
- Step 3: Using an immersion blender, puree the soup until smooth and creamy. Season with 1 tsp salt and 1/4 tsp white pepper.
- Step 4: In a small bowl, mix 1/2 cup heavy cream with 2 tbsp finely chopped fresh chives. Ladle the hot soup into bowls and drizzle each serving with a spoonful of the chive cream before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does White Asparagus and Potato Soup with Chive Cream take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover White Asparagus and Potato Soup with Chive Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white asparagus from drying out.
Can I substitute ingredients in White Asparagus and Potato Soup with Chive Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale White Asparagus and Potato Soup with Chive Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with White Asparagus and Potato Soup with Chive Cream?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
