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Creamy Asparagus-Potato Soup

Creamy Asparagus-Potato Soup

In this fast asparagus soup recipe, potato adds creaminess without adding cream. Double or triple this soup and freeze the leftovers for a quick lunch.


  • 1 tablespoon extra-virgin olive oil plus 1 ½ tablespoons, divided
  • 1 medium shallot, chopped
  • 3 cups low-sodium vegetable broth or chicken broth
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 cup diced peeled potato
  • 2 teaspoons prepared horseradish, or to taste
  • ¼ teaspoon salt
  • 1 cup whole-wheat country bread cubes (¼ inch)
  • Sliced scallion greens for garnish


  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
  • Meanwhile, heat the remaining 1 ½ tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
  • Serve the soup topped with the croutons and scallions, if desired.



AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 20 minutes
TOTAL TIME 30 minutes


Per serving 190 Calories
Total Fat 10 g
Saturated Fat 1 g
Mono Saturated Fat 7 g
Cholesterol 0 mg
Sodium 338 mg
Fiber 5 g
Protein 5 g
Potassium 428 mg
Added Sugars 1 g
Total Sugars 4 g
Calcium 62 mg
Chromium 1 mcg
Folate 171 mcg
Omega-6 1 g
Vitamin E 4 mg
Zinc 1 mg
Vitamin B3 2 mg
Carbohydrate Servings 1 ½

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