Crock-Pot Asparagus Potato Soup


Sometimes, inspiration for a meal will come from the overabundance of an ingredient. Such is the case with this asparagus potato soup. I had purchased a HUGE bunch of gorgeous, green, organic asparagus at a super fancy (read: expensive) grocery store. It sat languishing in my fridge for a few days and finally I decided if I didn't actually cook it, I'd be feeding it to the trashcan. 

Since I was busy writing that day, I also knew I didn't want to take the time to stand over the stove and cook it. Enter: the slow cooker! Here is this (super easy, I promise) recipe.


  • 1 large bunch of asparagus (skinny or fat, doesn't matter)
  • 1/2 an onion, diced
  • 3 Yukon gold potatoes, diced, skins on
  • 4 c. vegetable stock
  • 1/2-1 c. unsweetened nondairy milk (such as almond or Coconut milk - I used So Delicious in the green carton)
  • salt & pepper to taste


  1. Chop the tips off asparagus and set aside for later use. (I kept them in the fridge)
  2. Cut the woody ends off asparagus and chop in half or thirds.
  3. Combine all ingredients in slow cooker and cook on high for 3-4 hours or low for 4-6 hours (or until potatoes are soft)
  4. Using a submersion blender or a regular blender, blend soup to a creamy consistency. Tip: Blend in batches and never fill blender higher than 75% full or it will get messy. 
  5. Transfer soup to a large bowl. Stir in nondairy milk, salt and pepper to taste.
  6. In a small frying pan, boil a thin layer of water and olive oil and drop in the reserved asparagus tips.  Cook until bright green to desired doneness. (I like mine a little crisp.)
  7. Serve hot with asparagus tips as garnish. (I had planned to top mine with a little nondairy sour cream but it didn't need it thanks to the Yukon golds!)

asp soup 2