Should I peel potatoes before putting them in soup?

It depends on the type of potato and the thickness of its skin. Potatoes with thick skins and a lot of dirt on them that isn't easy to wash off are probably better peeled before using in soup. New or early potatoes with thin skins that are easy to wash clean are fine to use without peeling.

Can you add potatoes to an asparagus soup?

Absolutely. When pureeing the soup, the potatoes create a creamy, silky texture and add bulk and substance without the need for cream. Though you could certainly still add cream for richness if you wanted.

Can asparagus go in soup?

Asparagus makes a great addition to vegetable soups and pureed soups like this one. You just don't want to overcook asparagus, which can make it mushy and dull its color. So you want to add it towards the end of the cooking process for the best result.

Asparagus Potato Soup

Description

A creamy pureed asparagus potato soup topped with fresh chives, crispy bacon, and a swirl of yogurt. A fresh and simple meal for spring.

Ingredients

Scale

2 pounds of potatoes

1 bunch of asparagus (about 1 lb)

1 medium onion

3 cloves of garlic

a small bunch of chives, chopped

4 strips of bacon

leaves from 4-5 sprigs fresh thyme (or 1 teaspoon dried)

1 teaspoon kosher salt

1/2 teaspoon black pepper

6 cups vegetable stock

1 lemon

a small bunch of chives, chopped

Greek yogurt, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep your ingredients. Wash and roughly chop the potatoes and asparagus. Chop the garlic, onion, and chives. Then chop up the bacon.
Cook the bacon. Add the chopped bacon to a large heavy-bottomed pot or Dutch oven. Cook over medium-low heat until crispy, about 6-7 minutes. Keep an eye on it and stir often to avoid burning. Use a slotted spoon to remove the bacon and set it aside on a paper towel lined plate to drain.
Cook the veg. Add the onion to the bacon fat and sauté for 5 minutes, stirring occasionally, until golden. Add the garlic, thyme, salt, and pepper, and cook another 2-3 minutes.
Simmer the soup. Add the potatoes and broth. Turn up the heat to bring to a boil, then simmer over medium-low heat for about 10 minutes, until the potatoes are nearly tender.
Cook the asparagus. Add the chopped asparagus and simmer for 5 more minutes until just tender and still bright green.
Puree and garnish. Remove the soup from the heat. Use an immersion blender to blend the soup until smooth. If you only have a stand blender, allow the soup to cool for a few minutes, then carefully transfer to the blender in a couple of batches. Stir in lemon juice and zest.
Serve. Top with the crumbled bacon, chives, and a swirl of yogurt, if desired. Serve with crackers of fresh bread.

Notes

Add the asparagus towards the end of cooking the soup for the best flavor and color. Asparagus is a tender vegetable, especially when using thin stalks, so it doesn't take long to cook.

Prep Time: 15 mintues
Cook Time: 30 minutes
Category: Dinner, Soup and Stews
Method: Boiling
Cuisine: American