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Creamy Asparagus and Potato Soup with Crispy Prosciutto

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A comforting and creamy soup combining tender asparagus and buttery potatoes, topped with crispy prosciutto for a salty crunch. Perfect for cozy evenings or entertaining guests.

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 medium Yukon Gold potatoes (about 1 pound), peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup heavy cream (240 ml)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4–6 slices prosciutto, thinly sliced and cooked until crispy
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Trim the asparagus by snapping off the woody ends and cut into 1-inch pieces, keeping the tender tips separate if desired.
  2. Peel and dice the potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic.
  3. Heat olive oil and butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 4-5 minutes.
  4. Add garlic and cook for another minute until fragrant, being careful not to brown it.
  5. Add diced potatoes to the pot and stir to coat with the butter and oil mixture.
  6. Pour in the broth and bring to a boil. Reduce heat to a simmer, cover, and cook for about 15 minutes until potatoes are tender.
  7. Stir in asparagus stalk pieces (reserve tips if desired) and simmer uncovered for 5-7 minutes until asparagus is bright green and tender. Add asparagus tips in the last 2 minutes if using.
  8. Puree the soup using an immersion blender until smooth and creamy. If using a regular blender, blend in batches and return to pot.
  9. Stir in heavy cream and fresh thyme if using. Season with salt and pepper to taste. Heat gently without boiling.
  10. In a non-stick skillet over medium heat, cook prosciutto slices until crispy, about 2-3 minutes per side. Drain on paper towels.
  11. Ladle soup into bowls and garnish with crispy prosciutto pieces and reserved asparagus tips. Optionally drizzle with olive oil or sprinkle fresh herbs.

Notes

Do not rush simmering to allow potatoes to break down for creaminess. Crisp prosciutto last to keep it crunchy. Add salt gradually as prosciutto adds saltiness. Use frozen asparagus by adding it later to avoid mushiness. For dairy-free, substitute heavy cream with coconut or cashew cream and butter with olive oil.

Nutrition

Keywords: asparagus soup, potato soup, creamy soup, prosciutto, easy soup recipe, comfort food, spring soup

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