The creamy asparagus and potato soup is a simple and tasty first course, ideal for preparing a light dinner. Spring has arrived along with many other vegetables, including asparagus. They are green or white sprouts that require complicated cultivation. They also boast excellent nutritional properties, including fiber, vitamins, and minerals.
We love to eat this vegetable with eggs, but they can also be used in many other recipes, including the one I propose today: a creamy asparagus and potato soup in a pressure cooker. For this version, I used the traditional pressure cooker, but you can also make this delicious soup with an instant pot. Both cooking methods allow the nutritional properties of asparagus to remain intact.
Unfortunately, I wasn’t able to find fresh asparagus at a good price these days, so I opted for frozen ones. I then enriched this soup with smoked bacon sautéed for a few minutes in a pan. If you prefer a lighter result, you can simply serve it with croutons. Curious to find out how to prepare it? Then read the recipe, because the creamy asparagus and potato soup in a pressure cooker will be ready in a click!
If you are interested in other asparagus recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker, Instant pot
- Cuisine: Italian
- Seasonality: Spring
- Energy 226.67 (Kcal)
- Carbohydrates 9.56 (g) of which sugars 1.52 (g)
- Proteins 11.20 (g)
- Fat 16.23 (g) of which saturated 4.03 (g)of which unsaturated 5.43 (g)
- Fibers 1.89 (g)
- Sodium 1,566.49 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz frozen asparagus
- 1 potato (medium)
- 1/2 onion
- 2 tbsp extra virgin olive oil
- 2 1/8 cups vegetable broth
- 3.5 oz smoked bacon
- salt (to taste)
- pepper (to taste)
Tools
- Pressure Cooker
- Pan
- Cutting Board
- Knife
- Vegetable Peeler
- Immersion Blender
Steps
For this recipe, I used frozen asparagus, but you can also use fresh ones. In this case, they need to be cleaned by removing the woody part of the stem. Then, using a vegetable peeler, remove the bark portion near the cut. Rinse them under water and drain.
Next, cut the asparagus into slices (for frozen ones, it will be a bit laborious, but doable), leaving the tips whole. Prepare the vegetable broth and set it aside. Clean half an onion and finely chop it. Then, sauté it in the pot with 2 tbsps of the total oil and then add the asparagus.
Also, clean the potato by peeling it with a vegetable peeler, wash it very well, and cut it into chunks. Add it to the pot along with the asparagus. Then pour in the hot broth, season with salt and pepper, and close the pot.
Bring to maximum power and once it starts to whistle, lower the heat. Cook for 8 minutes. Obviously, cooking times are indicative as they depend on the type of pressure cooker you own.
After the cooking time, gradually release the steam and open the pot. Blend the vegetables until you get a creamy texture. Separately, sauté the bacon in a pan with the remaining oil until it’s well golden and crispy.
To prepare this creamy asparagus soup with the instant pot, you need to sauté the onion and asparagus with the sauté function for a couple of minutes. Then, turn off the sauté function and add the potato chunks, broth, salt, and pepper. Cook the soup with the pressure cook (high) function for 10 minutes, moving the lever to sealing. After the cooking time, activate the quick release by moving the lever to venting and finish the recipe as indicated above.
The creamy asparagus and potato soup is ready! Serve it accompanied by the sautéed bacon and some bread croutons if you prefer.
Storage and Tips for Creamy Asparagus and Potato Soup
The creamy asparagus and potato soup can be stored in the refrigerator for one or two days in a container with a lid.
FAQ Questions and Answers for Creamy Asparagus and Potato Soup
What can I substitute for bacon for a vegetarian result?
You can omit it or substitute it with a few tablespoons of cream, added on top.
