Creamy Asparagus + Potato Soup

For the soup:

• 2 tablespoons butter or extra virgin olive oil, plus more for finishing and serving
• 1 medium sized yellow onion, roughly diced
• 3 cloves garlic, roughly chopped
• 1 lb yukon gold potatoes, cut into small, bite-sized cubes
• 4 cups low-sodium chicken broth or stock, see riffs for plant-based swaps
• 1 bunch asparagus (about 14-16z oz), ends trimmed off and discarded, stalks sliced into 1-inch pieces
• Kosher salt

For serving:

• Fresh marjoram or oregano, roughly chopped or torn
• A buttery extra virgin olive oil for drizzling, I have been reaching for this one a lot
• Flaky salt and freshly cracked black pepper
• Homemade Croutons or crusty toasted rustic bread with butter

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• The Aromatics: Yellow onion and garlic are fabulous here and if you can get your hands on leeks, green garlic, ramps, or any hyper-seasonal spring allium, throw ‘em in there!
• The Potatoes: Yukon golds are my go-to for their creaminess and thinner skins, which I don’t bother peeling here. Sub in another waxy potato if needed, such as new potatoes or baby potatoes. Russets can also be used if needed, just be sure to peel before using since their skins are much thicker.‍
• The Stock: Use vegetable broth or stock to keep it plant-based.

Saute the aromatics

1. Add olive oil or butter to a heavy bottomed stockpot or dutch oven over medium heat.
2. Add diced onion, stir to coat in olive oil or butter, and season generously with kosher salt.
3. Saute diced onion over medium heat for several minutes until soft, stirring occasionally.
4. Add diced garlic, stir, cook until garlic is fragrant, about a minute or so.
   

Cook the potatoes

1. Add the cubed potatoes, season with kosher salt, and stir. 
2. Cover with stock. Turn heat up to medium-high to bring stock up to a boil, and once it’s boiling, turn heat down to medium. Simmer, covered with lid, for about 15 minutes, or until the potatoes are fork-tender.

Quickly cook asparagus + blend

1. Add asparagus, season with kosher salt, and stir to incorporate. Simmer for about 5-7 minutes, until the asparagus is just barely cooked and still has a bright flavor.
2. Blend in blender or with an immersion blender until smooth. Transfer back into pot to keep warm until serving. Taste and adjust to add more salt if needed to bring out the flavors. Sometimes I add a few knobs of salted butter to add a bit more richness if I’m craving it.

Finish + serve

1. Serve while warm. Top individual bowls with generous drizzles of extra virgin olive oil, fresh marjoram, flaky salt, and freshly cracked black pepper. Round it out with crusty toasted buttery bread or even better, homemade croutons.

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